Chicken Stroganoff

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Chicken Stroganoff
Chicken Stroganoff
1 lb. Raley's boneless, skinless chicken breasts, cut into bite-size strips
2 tbsp. butter
1 onion, quartered and sliced
1 (8- oz.) package sliced fresh mushrooms
1 (12- oz.) jar chicken gravy
1 tsp. dill
3/4 cup light sour cream
Salt to taste
Pepper to taste
1/2 lb. hot cooked egg noodles

Prep: 10 minutes, Cook: 30 minutes, Serves: 4

1. Melt butter in a large skillet; add chicken and brown well on all sides.

2. Add onion and mushrooms; cook over high heat for 5 minutes to brown vegetables. Stir in gravy and dill; simmer, covered, for 15 minutes.

3.  Add sour cream and cook until hot. Season to taste with salt and pepper and stir into noodles.

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