Stroganoff, Chicken
| Cooking Time: |
|
10-15 mins |
| Prep Time: |
10-15 mins |
| Servings: |
4-6 |
| 1 lb. |
|
chicken breasts
(I sometimes use pre-cut chicken strips or fingers) |
| 1 |
medium to large onion
(I prefer white, but yellow will work) |
| 1 4oz can |
sliced mushrooms, optional
(canned [drained] or fresh) |
| 1/2 cup |
sour cream |
|
|
| 1 cup |
|
chicken stock (or water) |
| 2-3 tbsp. |
all purpose flour |
| 2-3 tbsp. |
butter or olive oil |
| 1-2 tsp. |
worcestershire sauce, optional |
|
salt (to taste) |
|
pepper (to taste) |
|
dill, optional (to taste) |
|
- Cut the chicken into thin strips, about 1/4” to 1/2” thick by about 1″ to 2″ in length. Coat the chicken strips in flour.
- In a large skillet, sauté the onions and mushrooms with enough butter or olive oil to keep them from sticking.
- When the onions have become tender add the chicken to the skillet. Continue cooking until the chicken has been browned on both sides.
- Dissolve some flour in the broth or water and add that to the skillet. Bring to a quick boil.
- Reduce heat and add the sour cream, salt, and pepper and let simmer for 2-5 minutes or until desired sauce thickness has been achieved.
- Serve over hot egg noodles and top with chopped dill, if desired.
Adapted from recipes found in the book “Russian Cookbook” by Kira Petrovskaya and on Recipezaar.
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