Chicken Stroganoff

This Chicken Stroganoff Recipe is a good demonstration of the evolution of the stroganoff technique. Chicken is the star of the stroganoff recipe instead of beef.

The dish is good over rice or noodles and the green onion topping is really nice. Don't leave out the nutmeg because it really makes the recipe!

Chicken Stroganoff Recipe

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)

In a shallow dish or bowl, season the flour with salt and pepper to taste. Dredge the boneless chicken breasts in the seasoned flour to coat. In a large skillet, brown the coated chicken breasts in melted butter or margarine until golden.

In a medium bowl combine the cream of chicken soup, the half-and-half, dry onion soup mix, parsley, minced garlic, sliced mushrooms, nutmeg and the browning sauce. Mix all together and pour the mixture over the chicken breasts in the skillet. Reduce the heat to low and let the dish simmer, covered, for 1 hour.

Stir in the sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.

You can alternately cut the whole chicken breasts into strips. Adjust the cooking time accordingly. The strips will cook faster than the whole breasts.

The nutmeg makes this dish taste wonderful. A great Chicken Stroganoff recipe!