In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Chicken Mushroom Stroganoff
- add review
- #48608
Don't let beef take up the whole stroganoff spotlight. Change it up: chicken works just as well with a creamy mushroom sauce over some egg noodles.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 teaspoons vegetable oil, divided use
1 pound boneless, skinless chicken breast halves
4 cups fresh mushrooms of choice, sliced
1 cup thinly sliced onions
1/2 cup sour cream
1/4 cup chicken broth
2 tablespoons chopped fresh dill
OR
2 teaspoons dried dill
1 teaspoon salt
1/4 teaspoon ground black pepper
directions
In large nonstick skillet over medium heat, heat 1 teaspoon of the oil. Add chicken; cook until golden brown and cooked through, turning once, 7 to 10 minutes.
Remove chicken; cover to keep warm. In same skillet, heat remaining 1 teaspoon of oil. Add fresh mushrooms and onion; cook, stirring occasionally, until tender, about 5 minutes.
Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper.
Add reserved chicken; cook until heated through, about 5 minutes.
Serve over bed of rice or egg noodles.
added by
shaker
nutrition data
238 calories, 10 grams fat, 7 grams carbohydrates, 29 grams protein per serving. This recipe is low in carbs.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
November 8, 2011
The recipe was very simple to make. I had to add flour to the mixture as the soup made it to thin. Other than that...it was good.