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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I wanted something like the traditional beef stroganoff and threw this one together, writing down everything as I went so I wouldn't forget. I served with noodles, but rice would be great, too. Asparagus for a vegetable and a green or fruit salad is great! Nutmeg seems to be the secret ingredient of many Stroganoff recipes. Ingredients:
4 skinless, boneless chicken breast halves |
2 cups all-purpose flour for coating |
salt and pepper to taste |
1 tablespoon butter |
1 (10.75 ounce) can condensed cream of chicken soup |
1 1/4 cups half-and-half cream |
1 (1 ounce) package dry onion soup mix |
2 tablespoons chopped fresh parsley |
2 cloves garlic, minced |
2 cups fresh sliced mushrooms |
1/4 teaspoon ground nutmeg |
1 teaspoon browning sauce |
1 cup sour cream |
1/8 cup chopped green onion for topping (optional) |
Directions:
1. In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
2. In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
3. Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.
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