Easy Chicken and Mushroom Stroganoff

National Chicken Council
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 30 mins


4-- boneless, skinless chicken breast halves
2tablespoons butter
2tablespoons all-purpose flour
1medium red onion, chopped
8ounces mushrooms, quartered
1 1/2cups chicken broth
2tablespoons prepared coarse-grain mustard
1/2cup sour cream
3tablespoons chopped parsley
2cups cooked egg noodles


  1. In large non-stick frypan, melt butter over high heat. Place flour in pie pan; add chicken and turn to coat well. Place chicken in frypan and cook, turning about 5 minutes to brown well on both sides. Stir in onions, mushrooms and any unused flour. Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.
  2. In small bowl, whisk together chicken broth and mustard. Pour mixture into frypan and stir. Bring to boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and parsley and simmer for 2 additional minutes. Season with salt and pepper to taste and serve. Serve over egg noodles.
  3. To freeze, transfer Chicken Stroganoff to a plastic container with a tight-fitting lid. Let cool, uncovered, for 20 minutes. Refrigerate, uncovered, until cold, about 30 minutes. Cover tightly and freeze until needed.
  4. To thaw, transfer from freezer to refrigerator 12 – 24 hours before needed. Reheat in large, covered frypan over medium-low heat. Bring to simmer and cook about 5 minutes.

Nutritional Info *per serving

  • Calories 540
  • Glycemic Load 0
  • Fat 23g
  • Saturated Fat 10g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 7g
  • Cholesterol 155mg
  • Sodium 910mg
  • Potassium 720mg
  • Carbohydrate 39g
  • Fiber 3g
  • Sugars 4g
  • Protein 44g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 10%
  • Calcium 8%
  • Iron 25%