Chicken Stroganoff

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Chicken Stroganoff
1 lb. boneless, skinless chicken breasts, cut into bite-size strips
1 onion quartered and sliced
1 (8- oz.) package fresh mushrooms sliced
1 (12- oz.) jar chicken gravy
1 tsp. dill
3/4 cup Daisy Light Sour Cream
Salt and pepper to taste
1/2 lb. hot cooked egg noodles
Melt butter in a large skillet; add chicken and brown well on all sides. Add onion and mushrooms; cook over high heat for 5 minutes to brown vegetables. Stir in gravy and dill; simmer, covered, for 15 minutes. Add sour cream and cook until hot. Season to taste with salt and pepper and stir into noodles.

Makes 4 servings.
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