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Chicken Stroganoff For Beginners

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Ingredients

Adjust Servings:
4 chicken breasts, portions skinned and boned
60 g butter or 60 g margarine
1 teaspoon salt
1 medium onion, chopped
150 - 200 g mushrooms, sliced
1 1/2 teaspoons paprika
1/4 cup water
1 tablespoon flour
3 tablespoons dry sherry or 3 tablespoons water
1 cup sour cream or 1 cup plain yogurt

Nutritional information

502.8
Calories
333 g
Calories From Fat
37.1 g
Total Fat
18.2 g
Saturated Fat
154.8 mg
Cholesterol
829.2 mg
Sodium
7.3 g
Carbs
1.1 g
Dietary Fiber
3.9 g
Sugars
33 g
Protein
301g
Serving Size

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Chicken Stroganoff For Beginners

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    I've been making this for years, when the family ask for 'that chicken and sauce thing, with mushrooms', this is what they are after! Of course, they can all make it themselves now, its one of the first recipes my son asked me for, so that he could make it for his girlfriends family!
    Although use skinned de-boned fillets for this, use what is most convenient for you.
    If I don't have sherry, use whatevers handy in the cabinet, rum, or vermouth, or my husbands whisky (don't tell him!).
    Oh, and I usually don't add the mushrooms with the onions, I prefer to add them a few moments later, after I've added the water. That's a personal preference.
    From one of my oldest and dearest cookbooks, I taught myself to cook from this book, Reader's Digest 'Quick & Thrifty Cooking In South Africa'.

    • 36 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken Stroganoff for Beginners, I’ve been making this for years, when the family ask for ‘that chicken and sauce thing, with mushrooms’, this is what they are after! Of course, they can all make it themselves now, its one of the first recipes my son asked me for, so that he could make it for his girlfriends family! Although use skinned de-boned fillets for this, use what is most convenient for you If I don’t have sherry, use whatevers handy in the cabinet, rum, or vermouth, or my husbands whisky (don’t tell him!) Oh, and I usually don’t add the mushrooms with the onions, I prefer to add them a few moments later, after I’ve added the water That’s a personal preference From one of my oldest and dearest cookbooks, I taught myself to cook from this book, Reader’s Digest ‘Quick & Thrifty Cooking In South Africa’ , We have always had beef stroganoff but sure did enjoy this chicken version used chicken tenderloins that I cut into bite size pieces, baby portabella mushrooms, chicken broth for the sherry, and sour cream Also added some minced garlic and lemon pepper then served over kluski noodles Easily could be a full meal by adding some broccoli or spinach and very versatile with the seasonings Made and reviewed for PAC Spring 2013


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    Steps

    1
    Done

    Cut Each Chicken Breast Into 10 or 12 Strips.

    2
    Done

    Melt the Butter in a Large Frying Pan Over Moderately High Heat.

    3
    Done

    Add the Chicken and Sprinkle With Salt.

    4
    Done

    Cook For Two Minutes, Stirring Constantly.

    5
    Done

    Add the Onion, Mushrooms and Paprika, and Cook Two Minutes Longer, Continuing to Stir.

    6
    Done

    Add the Water. Reduce the Heat to Moderate, Cover, and Cook For Another Two Minutes.

    7
    Done

    Meanwhile, Combine the Flour and Sherry in a Small Bowl.

    8
    Done

    Add the Mixture to the Pan, and Cook, Stirring Rapidly, Until the Mixture Thicken, About 1 Minute.

    9
    Done

    Add the Sour Cream or Yoghurt and Stir the Mixture Until Heated Through. Do not Let the Mixture Come to a Boil.

    10
    Done

    Serve Over Rice.

    Avatar Of Jesse Johnston

    Jesse Johnston

    Pasta perfectionist known for her handmade noodles and flavorful sauces.

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