Chicken Stroganoff
This classic dish is a comforting and flavorful meal that is perfect for a weeknight dinner. The tender chicken is coated in a creamy mushroom sauce and served over noodles or rice.
This classic dish is a comforting and flavorful meal that is perfect for a weeknight dinner. The tender chicken is coated in a creamy mushroom sauce and served over noodles or rice.
- 2 cloves garlic minced
- salt and pepper to taste
- 1 cup sour cream
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 cups all-purpose flour for coating
- 1 1/4 cups half-and-half cream
- 1 (1 ounce) package dry onion soup mix
- 2 tablespoons chopped fresh parsley
- 2 cups fresh sliced mushrooms
- 1 teaspoon browning sauce
- 1/8 cup chopped green onion for topping (optional)
- Carbohydrate 5.74559019658787 g
- Cholesterol 120.634531290946 mg
- Fat 18.2105863350149 g
- Fiber 0.121699996654804 g
- Protein 30.9237745943076 g
- Saturated Fat 10.8394349311198 g
- Serving Size 1 1 Serving (243g)
- Sodium 165.321547125023 mg
- Sugar 5.62389019993307 g
- Trans Fat 1.31860044780365 g
- Calories 315 calories
Step-by-step
- In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
- In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
- Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.
Swapping fresh mushrooms for canned varieties removes excess moisture that otherwise dilutes the sauce and prevents proper browning. Coating the chicken breasts in all-purpose flour creates a protective exterior that aids in browning while releasing starches into the pan to thicken the final liquid. Dredging requires a shallow, wide dish to ensure an even layer of flour adheres to the meat before it hits the melted butter in a large skillet.
Maintaining proper heat control is essential when dairy enters the pan. Sour cream and half-and-half curdle or separate if exposed to a rolling boil, turning a velvety sauce into a grainy mixture. Simmering the chicken in the mushroom and soup base for one hour breaks down connective tissue, but the dairy products must only be stirred in during the final minutes of heating. Keeping the temperature at a gentle warmth ensures the sauce coats the back of a spoon smoothly without breaking.
Leftovers maintain quality for up to three days when stored in an airtight container in the refrigerator, though freezing is discouraged because thawed sour cream separates and turns watery.
