Chicken Stroganoff

I love stroganoff. I grew up on the Hamburger Helper version and have kept buying it to have on hand as a quick meal. But I always wondered how it would taste fresh made with actual sour cream instead of whatever is in that powder mix.

The recipe came from inside the label of a Progresso Recipe Starters can. Here's a link to a copy of it. It called for beef but I opted for chicken breast because I don't usually keep beef on hand. I also forgot the pepper. I read you can use a can of mushroom soup and slightly less sour cream rather than the Recipe Starter soup I got (Update: I tried the recipe again with plain mushroom soup and it was not nearly as good!). I also think you could cook the noodles in the sauce, but I decided to just follow the recipe since this was the first time I made it.

I cooked the chicken in some olive oil. In this photo you can see I used a little too much oil, but I ended up pouring a bit out during cooking.

Then I removed the chicken from the skillet and set it aside.  I then added the onion and garlic and sauteed it for a few minutes before pouring the sauce and Worcestershire in.

I let the sauce simmer for a few minutes, then added the sour cream.  Once it was mixed, I tossed the chicken back in the mixture.

I boiled some egg noodles separately and added them into the sauce and chicken mixture to complete the stroganoff.

It was so easy to make and came out excellent! Next time I would like to try using yogurt instead of sour cream and see how that turns out and maybe even some fresh mushrooms. I'm really having fun with this cooking thing! 

Chicken Stroganoff Recipe


2 pounds chicken breast (2 large chicken breasts)
2 tablespoons vegetable oil
1 cup chopped onion (I used 1/2 of a large onion)
1 teaspoon minced garlic
1 can Progresso Recipe Starters - portobello mushroom
3/4 cup sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
3-4 cups egg noodles


Slice chicken into thin strips. Cook in 1 teaspoon vegetable oil until fully cooked. Remove chicken and add the second teaspoon of vegetable oil, chopped onion, and garlic. Cook about 5 minutes, until onion is slightly cooked. Pour in soup, Worcestershire sauce, and salt and stir. Simmer 6-8 minutes, stirring occasionally. While sauce cooks, boil egg noodles. After the sauce is cooked, mix in sour cream, then stir in chicken and cook on low until warm throughout. Pour in cooked noodles and serve.

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