Chicken Stroganoff

Makes 4
Prep 10 m
Cook 25 m



  1. 1 of 5 Heat the oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the skillet, add the chicken to the skillet; cook, stirring occasionally, until golden and no longer pink in the center, about 6 minutes. Transfer chicken to a plate.
  2. 2 of 5 Reduce the heat to medium. Add the mushrooms to the skillet; cook until the mushrooms release their juices and are golden and tender, about 6 minutes. (If the skillet becomes too dry, add 1 or 2 teaspoons of the chicken broth, or more as needed.)
  3. 3 of 5 Meanwhile, stir together the flour and 2 tablespoons of the milk in a measuring cup until the mixture is smooth and no lumps remain. Stir in the remaining milk until well blended.
  4. 4 of 5 Return the chicken to the skillet. Increase the heat to medium-high. Add the chicken broth to the skillet.
  5. 5 of 5 Stir flour mixture, salt, paprika and black pepper into skillet. Bring to boiling. Reduce heat to medium; simmer, stirring occasionally, until mixture thickens slightly, about 5 minutes. Serve with hot cooked rice.
Nutrition Information for Chicken Stroganoff
Servings Per Recipe: 4
Per Serving: 866 mg sodium, 479 kcal cal., 37 g pro., 52 g carb., 13 g Fat, total, 82 mg chol.
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Printed from 07/18/2019