Chicken Stroganoff

Chicken Stroganoff

  • Prep: 15 min
  • Cook Time: 20 min
  • Total: 35 min
  • Serving: 4 Servings

A lighter version of the Russian classic, this stroganoff is made with chicken instead of beef.


  • 1 pound sliced baby bella or cremini mushrooms
  • 1 medium onion, finely chopped
  • 7 tablespoons unsalted butter
  • 3/4 pound egg noodles
  • 1 tablespoon all-purpose flour
  • 2 tablespoons tomato paste
  • 2 cups low sodium chicken stock or broth
  • 4 cups boneless skinless rotisserie chicken pieces
  • 6 scallions, thinly sliced
  • 1 cup sour cream
  • Salt and freshly ground pepper


  1. Put the mushrooms, onion and 3 tablespoons of butter into a sauté pan and place over medium-high heat.
  2. Cook the mixture for 10 minutes and then transfer to a bowl.
  3. Cook the pasta according to package directions, drain then toss with 2 tablespoons butter.
  4. In the meantime, put the remaining 2 tablespoons of butter into the sauté pan and place over medium-low heat. Sprinkle in the flour, and then whisk the mixture continuously for 3 minutes.
  5. Add the tomato paste and cook for 30 seconds then pour in the stock and whisk to blend.
  6. Put the mushroom mixture back into the pot and cook for an additional 2 minutes, and then add the chicken, scallion, sour cream and a pinch of salt and pepper. Stir to combine and then serve the chicken mixture over the noodles.


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