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Chicken Mushroom Stroganoff


2 teaspoons olive oil, divided
4 boneless skinless chicken breast halves
12 ounces sliced fresh white mushrooms
1 cup thinly sliced onion
½ cup reduced-fat sour cream
¼ cup chicken broth
2 Tablespoons chopped fresh dill
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 cups cooked egg noodles

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add chicken; cook until golden brown and cooked through, turning once, about 7 to 10 minutes. Remove chicken and keep warm.

In same skillet, heat remaining 1 teaspoon of oil. Add mushrooms and onion. Cook, stirring occasionally, for about 5 minutes.

Reduce heat to low. Stir in sour cream, chicken broth, dill, salt, and pepper. Add reserved chicken; cook until heated through, about 5 minutes.

Serve over noodles.

Makes 4 servings.