Home, About Me, Recipes, Hints & Tips

 

Easy Chicken Stroganoff

4 servings
2 tablespoons butter or margarine
1 pound boneless chicken breast, skinless, cut into strips
2 cups sliced fresh mushrooms
1 onion, chopped, about 1/2 cup
1 10 3/4 ounce can cream of chicken soup
1/2 cup sour cream, plain yogurt or heavy cream

In a 10-inch skillet over medium-high heat, melt one tablespoon margarine.
Cook half of the chicken until browned, stirring often. Remove and set aside.
Cook remaining chicken and add to other chicken.

Reduce heat to medium. In same skillet, add one tablespoon margarine,
cook mushrooms and onions until tender and liquid is absorbed, stirring often.

Stir in soup and sour cream, heat to boiling. Return chicken to skillet,
heat through, stirring occasionally.

Serve over hot noodles. Sprinkle with parsley and paprika if desired.

Home, About Me, Recipes, Hints & Tips