Chicken Mushroom Stroganoff


4 Servings

  • 2 teaspoons olive oil, divided
  • 4 small boneless skinless chicken breasts
  • 12 ounces sliced fresh mushrooms
  • 1 cup thinly sliced onions
  • ½ cup reduced fat sour cream
  • ¼ cup chicken broth
  • 2 tablespoons chopped fresh dill weed
  • 1 teaspoon kosher salt
  • ½ teaspoon 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.


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