Chicken Stroganoff

I wanted something like the traditional beef stroganoff and threw this one together, writing down everything as I went so I wouldn't forget. I served with noodles, but rice would be great, too. Asparagus for a vegetable and a green or fruit salad is great! Nutmeg seems to be the secret ingredient of many Stroganoff recipes.

• Calories: 704 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• 1 cup sour cream
• 1 tablespoon butter
• 1 (1 ounce) package dry onion soup mix
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups fresh sliced mushrooms
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 1 ¼ cups half-and-half cream
• 2 cups all-purpose flour for coating
• 1 teaspoon browning sauce
• ⅛ cup chopped green onion for topping (Optional)

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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