Chicken Stroganoff Recipe

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Chicken Stroganoff

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Ingredients

1 Tbsp
olive oil
1.25 lb
chicken breasts, halved, boneless and skinless, cut into strips
3/4 lb
mushrooms, sliced
1.5 c
chicken broth, low salt
2 Tbsp
flour
2/3 c
skim milk
3/4 tsp
salt
1/2 tsp
paprika
1/8 tsp
pepper
3 c
cooked brown rice

Directions Step-By-Step

1
Heat the oil in a large skilllet over medium-high heat.
2
Working in batches to avoid overcrowding the skillet, add the chicken to the skillet; cook, stirring occasionally, until golden and no longer pink in the center, about 6 minutes.
3
Transfer chicken to a plate.
4
Reduce the heat to medium.
5
Add the mushrooms to the skillet; cook until the mushrooms release their juices and are golden and tender, about 6 minutes.
6
(If the skillet becomes too dry, add 1 or 2 teaspoons of the chicken broth, or more as needed.)
7
Meanwhile, stir together the flour and 2 tablespoons of the milk in the measuring cup until the mixture is smooth and no lumps remain.
8
Stir in the remaining milk until well blended.
9
Return the chicken to the skillet.
10
Increase the heat to medium-high.
11
Add the chicken broth to the skillet.
12
Stir flour mixture, salt, paprika and black pepper into skillet.
13
Bring to boiling.
14
Reduce heat to medium; simmer, stirring occasionally, until mixture thickens slightly, about 5 minutes.
15
Serve with hot cooked rice.

About this Recipe

Course/Dish: Chicken, Pasta
Other Tag: Quick & Easy