Chicken Stroganoff Recipe

Name: Chicken Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast, fat discarded,rinsed and patted dry,and cut in 1/4 x 2 inch strips; ½ teaspoon seasoning salt (preferably Lawrys seasoned salt without MSG); ½ teaspoon fresh ground black pepper, plus additional to taste; ½ teaspoon garlic granules; 1 -2 tablespoon white wine worcestershire sauce; 4 slices bacon, diced; 1 -2 tablespoon extra virgin olive oil, if needed; 1 small onion, quartered lengthwise,then sliced crosswise; 1 lb mushrooms, cleaned and sliced or 2 (4 ounce) jars sliced mushrooms, undrained; 1 (14 ounce) can low sodium chicken broth; 3 -4 cloves garlic, pressed or finely minced; 1 -2 teaspoon chicken bouillon granule, to taste,rather than adding salt; ½ teaspoon sweet paprika, more to taste; 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil, lightly crushed; ¼ teaspoon freshly grated nutmeg; salt (optional); 4 tablespoons flour, whisked with; ¼ cup sherry wine, and; 2 tablespoons brandy; ¼ cup chopped fresh italian flat leaf parsley; 1 cup low-fat sour cream; 1 lb uncooked wide pasta, cooked in boiling salted water until al dente as accompaniment

Servings: persons

1 lb boneless skinless chicken breast, fat discarded,rinsed and patted dry,and cut in 1/4 x 2 inch strips
½ teaspoon seasoning salt (preferably Lawrys seasoned salt without MSG)
½ teaspoon fresh ground black pepper, plus additional to taste
½ teaspoon garlic granules
1 -2 tablespoon white wine worcestershire sauce
4 slices bacon, diced
1 -2 tablespoon extra virgin olive oil, if needed
1 small onion, quartered lengthwise,then sliced crosswise
1 lb mushrooms, cleaned and sliced or 2 (4 ounce) jars sliced mushrooms, undrained
1 (14 ounce) can low sodium chicken broth
3 -4 cloves garlic, pressed or finely minced
1 -2 teaspoon chicken bouillon granule, to taste,rather than adding salt
½ teaspoon sweet paprika, more to taste
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil, lightly crushed
¼ teaspoon freshly grated nutmeg
salt (optional)
4 tablespoons flour, whisked with
¼ cup sherry wine, and
2 tablespoons brandy
¼ cup chopped fresh italian flat leaf parsley
1 cup low-fat sour cream
1 lb uncooked wide pasta, cooked in boiling salted water until al dente as accompaniment

1
Combine chicken strips with seasoned salt, pepper, granulated garlic, and white-wine Worcestershire sauce, toss to combine, and allow to marinate for 1-2 hours in refrigerator, tossing and turning several times.
2
In a skillet, cook bacon until crisp, and drain, reserving 2 Tbsp drippings; set bacon aside.
3
In the drippings, cook the chicken over high heat until lightly browned.
4
Remove chicken from pan, and set aside.
5
Add 1-2 Tbsp olive oil to pan, if needed, and saute onion and sliced mushrooms over high heat until onions are transparent and mushrooms have given up their moisture and most of it has evaporated.
6
(If using canned mushrooms, same directions apply).
7
Add chicken broth, fresh garlic, bouillon granules, paprika, basil, nutmeg, and bacon.
8
Cover, and simmer 10 minutes.
9
Strain in the flour mixture while whisking, and simmer, stirring and cooking for 5 minutes or until thickened.
10
Add parsley and sour cream, and stir until smooth.
11
Season to taste with more freshly ground black pepper and salt, if desired, and bring almost to a boil.
12
Do not boil!
13
Serve immediately over noodles.

1415

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, fat discarded,rinsed and patted dry,and cut in 1/4 x 2 inch strips, ½ teaspoon seasoning salt (preferably Lawrys seasoned salt without MSG), ½ teaspoon fresh ground black pepper, plus additional to taste, ½ teaspoon garlic granules, and more.

Yes, Chicken Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions