I wanted to cook something traditional like Stroganoff beef, but when I checked the fridge I was out of beef and the only meat I have is chicken. So I check the internet if a chicken can be an alternative to beef when cooking Stragnoff, and luckily I found the recipe. The secret ingredient of several Stroganoff recipes appears to be Nutmeg. Seasoned chicken breasts browned in the perfect mixture of our favorite oil and butter create beautiful browned bits in the pan creating unbelievable flavors. And this recipe is full of sauce!
You can prepare this for your family or guests, very versatile, and can be ready in minutes. Chicken Stroganoff is much easier to cook since chicken is much easier to cook than beef. This recipe makes cooking straightforward. A good Stroganoff Sauce is a sauce that is creamy and with a good texture. However, adding spices, mustard, or a salty cream, and mushroom makes it an independent weight.
Ingredients:
4 skinless, boneless chicken breast halves
2 cups all-purpose flour for coating
salt and pepper to taste
1 tablespoon butter
1 (10.75 oz) can condense cream of chicken soup
1 ¼ cups half-and-half cream
1 (1 oz) of package dry onion soup mix
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 cups fresh sliced mushrooms
¼ teaspoon ground nutmeg
1 teaspoon browning sauce
1 cup sour cream
⅛ cup chopped green onion for topping (optional)
Directions:
In a shallow dish or bowl, season meal with salt and pepper to taste. Dredge chicken to cover in seasoned flour. Brown, covered in a large casserole, until gold coated with melted butter or margarine.
Combine soup, half and half, parsley, garlic and mushrooms, and nutmeg with browning sauce in a medium bowl. Combine and pour the chicken in a skillet over the chicken. Reduce the heat to low and allow 1 hour to cook covered.
Mix savory cream and heat, but do not boil. Serve over noodles or rice, if desired, with chopped green onion.
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 cups all-purpose flour for coating
- salt and pepper to taste
- 1 tablespoon butter
- 1 (10.75 oz) can condense cream of chicken soup
- 1 ¼ cups half-and-half cream
- 1 (1 oz) of package dry onion soup mix
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 2 cups fresh sliced mushrooms
- ¼ teaspoon ground nutmeg
- 1 teaspoon browning sauce
- 1 cup sour cream
- ⅛ cup chopped green onion for topping (optional)
Instructions
In a shallow dish or bowl, season meal with salt and pepper to taste. Dredge chicken to cover in seasoned flour. Brown, covered in a large casserole, until gold coated with melted butter or margarine.
Combine soup, half and half, parsley, garlic and mushrooms, and nutmeg with browning sauce in a medium bowl. Combine and pour the chicken in a skillet over the chicken. Reduce the heat to low and allow 1 hour to cook covered.
Mix savory cream and heat, but do not boil. Serve over noodles or rice, if desired, with chopped green onion.
