Quick & Lean Chicken Mushroom Stroganoff with Hot buttered rice and steamed asparagus.
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Chicken Mushroom Stroganoff
- Total Time: :25
- Yield: 4 1x
Ingredients
Scale
- 2 tsp. vegetable oil, divided
- 1 lb. boneless, skinless chicken breast halves
- 12 oz. (about 3 3/4 c.) fresh white mushrooms, sliced
- 1 c. thinly sliced onion
- 1/2 c. reduced-fat sour cream
- 1/4 c. chicken broth or water
- 2 Tbsp. chopped fresh dill or 2 tsp. dried
- 1 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
- In a large nonstick skillet over medium heat, heat 1 tsp. of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 min. Remove chicken; cover to keep warm.
- In same skillet heat remaining 1 tsp. of oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 min.
- Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper. Add reserved chicken; cook until heated through, about 5 min.
- Serve over rice, if desired with steamed asparagus.
- Prep Time: :05
- Cook Time: :20
- Category: Entree
- Method: Stove Top