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Lightened Up Chicken Stroganoff

When I prepare this meal, I often tell people it's beef Stroganoff. Because of its convincing appearance and taste, they're surprised when I later reveal that it's actually chicken. —Lori Borrowman of Schenectady, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 pound fresh mushrooms, sliced
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
  • 1/4 cup browning sauce
  • 1-1/3 cups reduced-sodium beef broth, divided
  • 1 cup white wine or additional reduced-sodium beef broth
  • 2 tablespoons ketchup
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 cup fat-free sour cream
  • 6 cups cooked no-yolk noodles

Directions

  • In a large nonstick skillet, saute mushrooms and onion in butter until tender. Remove and set aside. In the same skillet, cook the chicken with browning sauce until browned. Add 1 cup broth, wine, ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer chicken for 15 minutes or until no longer pink.
  • Combine flour and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through (do not boil). Serve over noodles.
Nutrition Facts
1 cup: 462 calories, 7g fat (3g saturated fat), 75mg cholesterol, 715mg sodium, 50g carbohydrate (12g sugars, 3g fiber), 34g protein.
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Reviews

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Average Rating:
  • ryanswife
    Mar 20, 2020

    We liked this dish. I've never heard of Chicken Stroganoff before.

  • Juliemk7
    Aug 27, 2014

    We both liked this dish, but I made a few changes to it. I only used 1/2 lb of mushrooms. I used a 14 oz can of beef broth and filled in the rest with water. I used 2 T of cornstarch in place of the flour. I replaced the browning sauce with 2 T Worcestershire sauce and 2 T low-sodium soy sauce. I omitted the salt completely since there is plenty in the other ingredients already. I would make this again.

  • bjsilve0
    Oct 1, 2013

    We did not like the flavor.

  • leannecooks
    Jan 5, 2013

    I have been searching for a Chicken Storganoff recipe for years. I did not use browning sauce when cooking the chicken- just used about a teaspoon of olive oil. I added some worchestershire sauce for a richer flavor. By chopping and prepping in the morning this would be an easy weekinight meal. I will definitely make this again!

  • lsmithson
    Aug 19, 2011

    My mother originally found this recipe in a magazine she had read and cut it out to save. From the first time she made this pasta we were all hooked!! then about 6months later it came up missing.. It has been about a year scince we have had this and i have been going crazy! I am so glad that i finally came acroos it here and am sooo excited to tell my mom tomorrow!! this dish is absolutely wonderful and i would not change a thing!!

  • grannyof11
    Jul 3, 2010

    Sodium level is excessive, needs to be cut by 75% if to be considered "healthy".

  • brookeyoung
    Mar 1, 2010

    This recipe is delicious!

  • Morningdove_Wa
    Aug 9, 2009

    Since you're using chicken, why not use chicken broth instead of the beef broth. Sounds much better to me. I'd hold off on the browning sauce for this as well. Just my personal opinion.

  • dclark43085
    Aug 9, 2009

    What is browning sauce and where do I find it?