Chicken Stroganoff

Yield: 2 servings
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  • 2 skinless, boneless chicken breasts cut in small strips
  • 1 cup(s) mushrooms sliced
  • 1/2 cup(s) onion chopped
  • 1/2 cup(s) yellow and red bell pepper chopped
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) flour
  • 1 cup(s) chicken broth
  • 4 tablespoon(s) sour cream
  • 1/2 teaspoon(s) salt to taste
  • 1/4 teaspoon(s) pepper to taste
  • 1 cup(s) uncooked egg noodles


  1. In large skillet, saute the chicken, mushrooms, onion and peppers in olive oil until chicken is no longer pink. Combine flour and broth until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat. Add the sour cream, salt, pepper; cook and stir until heated through (do not boil).
  3. Serve over pasta.
October 2013

This recipe is a personal recipe added by jehabrich and has not been tested or endorsed by MyRecipes.

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