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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (295g) Recipe makes 4 servings |
||
| Calories 401 | ||
| Calories from Fat 241 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.9g | 41% | |
| Saturated Fat 11.2g | 55% | |
| Monounsaturated Fat 12.1g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 100mg | 33% | |
| Sodium 158mg | 6% | |
| Potassium 644mg | 18% | |
| Total Carbohydrate 8.8g | 2% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 2.7g | ||
| Protein 31.6g | 63% | |
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Chicken Stroganoff
By: Sydney Mike
May 22, 2008
The original classic Russian dish, stroganoff, is made with beef! But with this recipe comes an interesting change of pace!
SERVES 4
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 8 ounces mushrooms, sliced
- 1 1/4 cups sour cream
- 1 dash salt
- 1 dash pepper
- 1 tablespoon fresh parsley, chopped, to garnish
Directions
1
Place chicken breasts, one at a time, between two sheets of plastic wrap & flatten each to a thickness of 1/4 inch with a rolling pin.2
Cut into 1-inch strips diagonally across the fillets.3
In large frying pan, heat 2 tablespoons of oil, & cook sliced onion slowly until soft but not colored.4
Add mushrooms & cook until golden brown, then remove & keep warm.5
Increase heat, & add remaining oil.6
Fry chicken very quickly, in small batches, for 3-4 minutes until lightly colored. Remove & keep warm while frying remaining chicken.7
Return all chicken, onions & mushrooms to frying pan & season with salt & pepper, then stir in sour cream & bring to boil.8
Sprinkle with fresh parsley & serve immediately.
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- Course > Main Dish
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Eggs/Dairy
- Cuisine > European > Eastern > Russian
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: KJill
On Jul 11, 2008
Very good starting point though I did add to the seasonings. I used more mushrooms because that's what really makes a stroganoff for me, also some whole grain mustard (1tsp?) and extra fresh ground pepper. I used some chicken stock and a touch of white wine to moisten the whole after I added the mushrooms back into the chicken and then used less sour cream to make it a little healthier. A little grated nutmeg along with the parsley garnish also upped the flavor. I may never bother with beef stroganoff again this really is good.
From: Gerry 999
On Jul 11, 2008
Great Chicken! Doesn't seem possible a recipe so easily made could taste so good. I was genereous with the mushrooms and loved the garnish which added to the presentation - chopped parsley fresh from my prairie garden. Used a grinding of black pepper. Served this over basmati rice and offered some noodles. Added to my Family Cookbook - right up there with creamed chicken!
From: KelBel
On Jun 19, 2008
Quick, easy enjoyable meal. I did add garlic and used less oil. A nice mild flavor for those who can't have a lot of spice like my DH after chemo. Served over brown rice.
From: Lainey6605
On Jun 17, 2008
I liked this idea of chicken stroganoff! I added some additional mushrooms and a little more sour cream. Yummy! Made for ZWT4 for the Tastebud Tickling Travellers.
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