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Quick And Lean Chicken Mushroom Stroganoff


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  • 2 teaspoons vegetable oil divided
  • 1 pound boneless skinless chicken breast halves
  • 12 ounces fresh white mushrooms sliced
  • 1 cup thinly-sliced onion
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chicken broth (or water)
  • 2 tablespoons chopped fresh dill (or 2 tspns dried dill)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper


Servings 4


Step 1

In a large nonstick skillet over medium heat, heat 1 teaspoon of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 minutes. Remove chicken; cover to keep warm.

In same skillet heat remaining 1 teaspoon oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 minutes. Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper. Add reserved chicken; cook until heated through, about 5 minutes. Serve over rice, if desired.

This recipe yields 4 servings.

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