6 servings (serving size: about 1 2/3 cups)

This simple chicken stroganoff recipe combines a creamy mushroom sauce with sage and wide egg noodles for a delicious twist on a classic meal.

How to Make It

Step 1

Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.

Step 2

Combine 1/4 cup flour and paprika in a shallow dish. Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flour mixture; shake off the excess flour mixture. Heat oil in pan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Sauté 4 minutes or until chicken is done. Add chicken to mushroom mixture.

Step 3

Add broth and sherry to pan, scraping pan to loosen browned bits. Reduce heat to medium-low. Place sour cream in a small bowl; sprinkle with 1 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 3/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated. Add noodles and parsley; stir well to combine.

Chef's Notes

Stroganoff usually consists of thin slices of beef in a mushroom-sour cream sauce and served over noodles or rice pilaf. This version keeps the classic flavors but uses chicken in place of beef and incorporates sage for a twist. Be sure to use a large skillet so there's room enough to stir in the noodles at the end.

Ratings & Reviews

sonoma1's Review

August 20, 2014
Excellent chicken stroganoff. Only made enough pasta for first night will have fresh pasta with leftovers tonight and adding asparagus. Also used brown rice penne, better carbs and tastes the same as regular pasta. Not sure I would make it for a dinner party but definitely going to add it to the favorites.

gkd1029's Review

March 17, 2014

BogeysMom's Review

January 02, 2014
Very yummy! And it freezes well, too.

SusanCinNC's Review

September 05, 2011

dinnertime5's Review

June 15, 2011
Followed the recipe pretty much as stated except used dried sage instead of fresh. This was just okay but probably won't make it again. Guess we're not big stroganoff fans.

ChefAmandaLynn's Review

April 26, 2011
Had a surprising amount of flavor for stroganoff. I used 1 tea dried sage rather than fresh otherwise made it exactly as directed. While this isn't company worthy it is a relativly quick simple weeknight meal.

CookingLady's Review

November 29, 2010
This was excellent. Everyone loved it and by adding a side salad, my family of 4 had enough left over for a second night. Less cooking for me! I do not think it came together quickly though. Next time, I will prep everything first and then start cooking.

csully's Review

October 10, 2010
This is the best recipe for chicken stroganoff!!! You won't be disappointed if you make it.

jensax25's Review

April 21, 2010
I used dried sage and added double the amount. Tasted awesome. We used about 1/2 the amount of egg noodles to lessen the carbs and had a side salad.

heidimotsch's Review

April 01, 2010
I thought this was very good, but none of my guests was blown away. My hubby said it needed some cayenne and a thinner sauce, but I thought it was fine as is. I used a scant 2t sage, a smoked paprika, and fatfree sour cream. Next time I'll thin the sauce a bit, add a small amt of cayenne and serve over wild rice. yum, that sounds great.