Chicken Stroganoff

Jane Whittaker


I put this together tonight and it turned out good.. GW requested this yesterday and he said it was exactly what he had in mind.
You can add or subtract the amount of flour in this depending on how you like this.

★★★★★ 1 vote
15 Min
25 Min
Stove Top


2 lb
chicken breasts cut into strips
1 Tbsp
olive oil, divided
1/3 c
onions, diced
1/4 c
zuchinni, diced optional, i just happened to have some
2 c
mushrooms, sliced
1/2 c
chicken broth
1/3 c
savory garlic cooking creme
1 1/2 Tbsp
flour, more or less depending on how thick you want this
1/2 c
sour cream
1/2 c
white wine
1/2 small
onion,peeled and cut into sixths
1/2 tsp
garlic salt
1/2 tsp
black pepper
4 Tbsp
grated parmesean for garnish


1In a zip lock bag put the chicken and the marinade ingredients, rotate to cover the chicken and refrigerate. Turn the bag over from time to time.
2Put half the oil in a pan to heat, then add the onion and zuchinni, cook until onion is translucent.
3Add the mushrooms and cook until they start to get tender.
4Remove veggies to a bowl.
5Wipe out pan and add the other half of the oil, saute chicken until starting to brown on both sides, and is cooked through. Add the veggies back in.
6Add the chicken broth then the cooking creme savory garlic, stir to melt the creme.
7In a bowl combine the flour and the sour cream, stir into the chicken.
8Stir for a minute until thickened, serve over hot buttered parsleyed noodles.

About Chicken Stroganoff

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy