Easy Chicken and Mushroom Stroganoff

Easy Chicken and Mushroom Stroganoff

8 reviews, 3.5 star(s). 88% would make again

Ready in 45 minutes

A Fast and Fun Family Dinner

"Cooked it for dinner this evening and served it on steamed rice instead of noodles. It was lovely and so easy to make."


4 boneless skinless chicken breast halves
2 tablespoons butter; 2 tablespoons all-purpose flour
1 medium red onion; chopped
8 ounces mushrooms; quartered
1 1/2 cups Chicken broth
2 tablespoons prepared coarse-grain mustard
1/2 cup Sour cream
3 tablespoons Chopped parsley
2 cups cooked egg noodles

Original recipe makes 4



In large non-stick frypan, melt butter over high heat. Place flour in pie pan; add chicken and turn to coat well. Place chicken in frypan and cook, turning about 5 minutes to brown well on both sides. Stir in onions, mushrooms and any unused flour. Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.

In small bowl, whisk together chicken broth and mustard. Pour mixture into frypan and stir. Bring to boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and parsley and simmer for 2 additional minutes. Season with salt and pepper to taste and serve.

Serve over egg noodles.


Republished with Permission, National Chicken Council

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This was quick and tasty.
Erincpeters 1m ago

Added chopped garlic and use spicy brown mustard for more flavor. Still a little bland. Should have added ground black pepper.
NanMP 3y ago

This recipe was easy to make but a big dissapointment in terms of flavor. Very bland.
Msordal 3y ago

Very good and easy! Tastes a lot like beef stroganoff with chicken instead! Yum!
Janae85 3y ago

Cooked it for dinner this evening and served it on steamed rice instead of noodles. It was lovely and so easy to make.
Jyotib 3y ago

Loved the simplicity and it turned out well. Its a standard menu item for us now.
kbhargava 4y ago

A nice dinner. I made a couple minor changes. Since my chicken breasts were frozen I partially thawed them in hot water then sliced them in bite size pieces so they would cook better. I thought I had coarse grain mustard but couldn't find it so I used dijon instead. A little more mustard flavour but to me it was great. I'll make this one again.
RKG1 9y ago

Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 10y ago

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