The Ultimate CHICKEN Stroganoff

Janet Scott


I thought, why not use chicken? It ended up tasting so much better then the beef.
I've been making this chicken stroganoff for so many years and it's one of my hubby's favorite meals. For now on we will never choose beef for this again.
I guarantee you and your family will LOVE this.

pinch tips: How to Carve a Whole Chicken





5 large
scallions, chopped up fine (the green part too)
1 pkg
16oz sliced button mushrooms
2 Tbsp
unsalted butter
2 Tbsp
vegetable oil or olive oil
1 pkg
(18.4 or 1.15ibs) chicken breast tenderloins
2 Tbsp
unsalted butter
2 Tbsp
all purpose flour
2 c
chicken broth
1 pkg
24 oz sour cream
1 pkg
dry egg noodles

Directions Step-By-Step

In a large saucepan, saute your scallions and mushrooms
in 2 tablespoons butter and 2 tablespoons oil.

(Mixing the oil and butter prevents the butter from burning)
It will reduce quite a bit
Remove the mushroom and onion mixture into a bowl and set aside.
In the same frying pan saute your cut up chicken pieces. Cut to the size you desire in your stroganoff.

After browned, place on top of your mushroom mixture
On low heat using the same frying pan, add 2 tablespoons butter to melt.
Add your flour and brown on low for about 5 minutes.
Gradually add 1 cup chicken broth. mix up until blended then add 1/2 cup more.
After that is blended add your last 1/2 cup.

(If you want your sauce to be really thick, skip the last 1/2 cup)
This should be fairly thin.
Add your chicken and mushroom mixture.
Stir and saute for about 10 minutes then add your sour cream.
Boil your egg noodles and pour your stroganoff on top!


About this Recipe

Course/Dish: Chicken, Pasta
Hashtags: #Cream, #sour, #Noodles