chicken stroganoff

Ingredients For chicken stroganoff

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

  • 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.

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