The Ultimate CHICKEN Stroganoff

★★★★★ 3 Reviews
JanetLeeScott avatar
By Janet Scott
from Wittmann, AZ

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. ENJOY!

serves 4-6


  • 5 lg
    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

How To Make

  • 1
    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)
  • 2
    It will reduce quite a bit <------- Remove the mushroom and onion mixture into a bowl and set aside.
  • 3
    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
  • 4
    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.
  • 5
    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)
  • 6
    This should be fairly thin. Add your chicken and mushroom mixture.
  • 7
    Stir and saute for about 10 minutes then add your sour cream.
  • 8
    Boil your egg noodles and pour your stroganoff on top! YUMBO!

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