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Chicken Stroganoff

Thrifty.Chef's picture
  Whole chicken breasts 2 , skinned and boned (4 Halves)
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Salt 1 Teaspoon
  Yellow onion 1 Medium, peeled, finely chopped
  Mushrooms 1⁄3 Pound, sliced
  Paprika 1 1⁄2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Dry sherry/Water 3 Tablespoon
  Sour cream/Plain yogurt 1 Cup (16 tbs)

1. Cut each half chicken breast crosswise (against the grain) into 10 or 12 strips. Melt the butter in a heavy 12-inch skillet over moderately high heat. Add the chicken and sprinkle with the salt. Cook for 2 minutes, stirring constantly. Add the onion, mushrooms, and paprika, and cook 2 minutes longer, continuing to stir. Add the water. Reduce the heat to moderate, cover, and cook an additional 2 minutes.
2. Meanwhile, combine the flour and sherry in a small bowl. Add the mixture to the skillet and cook, stirring rapidly, until the mixture thickens—about 1 minute.
3. Add the sour cream and stir until heated through. Do not let the mixture come to a boil. Serve over rice.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1484 Calories from Fat 880

% Daily Value*

Total Fat 100 g154%

Saturated Fat 58.7 g293.5%

Trans Fat 0.1 g

Cholesterol 448.1 mg149.4%

Sodium 2662.7 mg110.9%

Total Carbohydrates 54 g18%

Dietary Fiber 7 g27.8%

Sugars 11.4 g

Protein 94 g188.4%

Vitamin A 137% Vitamin C 24.5%

Calcium 32.9% Iron 37.9%

*Based on a 2000 Calorie diet

Chicken Stroganoff Recipe