Chicken Stroganoff I recipe
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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 ¼ 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 ¼ teaspoon ground nutmeg 1 teaspoon browning sauce 1 cup sour cream ⅛ cup chopped green onion for topping
Nutrition Info
- 704.2 caloriescarbohydrate: 65.4 gcholesterol: 135.5 mgfat: 30.5 gfiber: 2.7 gprotein: 41.4 gsaturatedFat: 16.5 gservingSize: -sodium: 1281.5 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken Stroganoff I
Directions
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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.
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.
Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.