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
Reviews
We liked this dish. I've never heard of Chicken Stroganoff before.
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.
We did not like the flavor.
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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!
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!!
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Sodium level is excessive, needs to be cut by 75% if to be considered "healthy".
This recipe is delicious!
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.