Rating: 4 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

Lia Huber
Recipe by Cooking Light April 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

427 calories; calories from fat 28%; fat 13.5g; saturated fat 5.7g; mono fat 4.7g; poly fat 1.6g; protein 28.7g; carbohydrates 47g; fiber 3g; cholesterol 101mg; iron 3.4mg; sodium 625mg; calcium 96mg.
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