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Chicken Stroganoff Recipe

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This recipe for Chicken Stroganoff, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Sunday, September 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh mushrooms, sliced
1 large onion, chopped
2 T. butter or stick margarine
1 1/2 lbs. boneless, skinless chicken breasts, cut into 2 inch strips
1 T. Kitchen Bouquet
1 1/3 c. beef broth, divided
1 c. white wine, or additional beef broth
2 T. ketchup
2 garlic cloves, minced1 tsp. salt
3 T. flour
1 c. sour cream (8 oz.)
6 c. egg noodles

Directions:
Directions:
In a large non-stick skillet, saute mushrooms and onion in butter until tender. Remove and set aside. In the same skillet, cook the chicken in the Kitchen Bouquet until browned. Add 1 cup of beef broth, wine or additional beef broth, ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
Combine flour and remaining 1/3 c. beef broth until smooth. Stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil; cook and sitr for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through(do not boil). Serve over noodles.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Very tasty meal.

 

 

 

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