CHICKEN STROGANOFF
For those who do not eat red meat like my husband. This is a traditional family recipe with a twist. My husband loves it.
Provided by Chef Amy Gnaster
Categories Chicken Breast
Time 32m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles using package directions; drain well. Cover to keep warm.
- Mix 4 tbs flour with the salt and pepper in a bowl and mix well.
- Add chicken and toss to coat.
- Heat 2 tbs. butter in large skillet over medium heat until melted.
- Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes.
- Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes.
- Remove chicken and vegetables with a slotted spoon in to a bowl and reserve pan juices in skillet.
- Add remaining flour, butter and dry mustard to reserve pan juices and mix well.
- Gradually, stir in broth. Cook stirring frequently for 3 minutes. Stir in sour cream and ketchup.
- Return chicken and vegetables to the skillet. Stir until heated through; do not boil.
- Spoon chicken sauce over noodles and serve.
Nutrition Facts : Calories 462.6, Fat 19.7, SaturatedFat 10.9, Cholesterol 124, Sodium 800.2, Carbohydrate 38.7, Fiber 2.1, Sugar 2.7, Protein 31.9
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