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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Stroganoff Recipe

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This recipe for Chicken Stroganoff is from Sunday Dinner Cookbook - A Second Helping 2009, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless, skinless chicken breasts or thighs - thinly sliced
12 oz mushrooms, sliced (about 3.5 cups)
1/2 cup reduced fat sour cream
1/4 cup chicken broth (low sodium)
2 tbsp chopped fresh dill or 2 tsp dried
1 tsp salt
1/4 tsp ground black pepper (or to taste)
Directions:
Directions:
Cut chicken in small bite-sized slices.
In a large nonstick skillet over medium heat, heat 1 tsp of oil.
Add chicken and cook until golden brown and cooked through. Remove chicken, cover to keep warm.
In the same skillet, heat the remaining oil, add mushrooms and onion.
Cook, stirring constantly, until tender, about 5 minutes. Reduce heat to low, stir in sour cream, chicken broth and spices (to taste). Add reserved chicken, cook until heated through, about 5 minutes.
Serve over whole wheat wide noodles or rice noodles.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I don't use oil, I usually use veggie broth to brown everything. Just a tablespoon or so will do the trick. And I always use boneless, skinless chicken breasts

 

 

 

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