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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 254.1
  • Total Fat: 6.0 g
  • Cholesterol: 41.9 mg
  • Sodium: 209.3 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 19.4 g

View full nutritional breakdown of Chicken Stroganoff calories by ingredient
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Chicken Stroganoff

Submitted by: TLOGIRL

Introduction

Don't blame the stroganoff...it's the noodles!!! Don't blame the stroganoff...it's the noodles!!!
Number of Servings: 12

Ingredients

    3-4 boneless, skinless chicken breasts
    1 cup flour
    salt & pepper to taste
    10 oz can reduced fat cream of mushroom soup, condensed
    1 package (about 1 oz) dry onion soup mix
    2 tsp worcestershire sauce
    2 cloves garlic, finely minced
    1.25 cups milk (prefer 1/2% or skim)
    2 cups sliced white mushrooms
    1 cup reduced fat sour cream
    12 oz. No Yolks Egg Noodles
    0.33 cup parsley, finely chopped
    0.33 cup green onion, finely chopped

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Directions

Mix flour with salt & pepper to taste in a shallow bowl. Cut chicken breast into pieces that are about 1" x 2". Lightly coat chicken with flour mixture by rolling pieces in the mixture. Heat olive oil in saute pan over medium-high heat and saute chicken pieces until golden brown on both sides (note: chicken does not need to be completely cooked at this stage).

Start heating the water for the noodles. Be sure to use a pot that is big enough to hold all 12 ounces of noodles.

While chicken is browning, mix the following ingredients in a medium-sized bowl: condensed mushroom soup, dry onion soup mix, worcestershire sauce, garlic and milk.

Once chicken is brown, remove from saute pan and hold aside on a plate. Immediately place sliced mushrooms into the hot saute pan and cook for 2-3 minutes until they begin to brown slightly. Return chicken to saute pan and fold in the mixture of wet ingredients. Stir frequently until mixture begins to bubble. Reduced heat to low, cover and simmer for 30 minutes.

Remove pan from all heat and let cool for about five minutes. Gently fold in the sour cream.

Drain noodles and return to the pot. Place 3-4 ladles of sauce into the pot and mix thoroughly with noodles. Lay noodles onto a large platter and then lay the remainder of the sauce on the top. Garnish with chopped parsley and green onions.

Makes 12 servings (one cup each).

Number of Servings: 12

Recipe submitted by SparkPeople user TLOGIRL.






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