Chicken Stroganoff

Chicken Stroganoff

Class Recipes

Servings: Servings 6


  • 2 tablespoons butter
  • 1 package (20 oz) boneless skinless Chicken Thighs, cut into 1 inch chunks
  • 2 packages (8 oz each) fresh sliced mushrooms
  • 1 medium onion, thinly sliced
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 2 cups of Cooked Egg Noodles


1. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Remove to plate.

2. In same skillet, melt remaining 1 tablespoon butter. Add mushrooms and onion; cook 5 to 6 minutes, stirring occasionally, until onions are tender. Stir in flour, salt and pepper.

3. Reduce heat to medium. Add chicken and broth; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in sour cream until well blended and heated through. Add in Cooked Egg noodles.

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