Chicken Portobello Stroganoff
Tasteofhome.com
Tasteofhome.com
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Ingredients

  • Ingredients 1 pound ground chicken12 ounces baby portobello mushrooms, halved1 medium onion, chopped1 tablespoon olive oil2 garlic cloves, minced3 tablespoons white wine or chicken broth2 cups chicken broth1/2 cup heavy whipping cream2 tablespoons lemon juice1/4 teaspoon salt1/8 teaspoon white pepper1 cup sour creamHot cooked egg noodles or pasta View Recipe Directions In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half. Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles. Nutrition Facts 1 cup (calculated without noodles): 454 calories, 34g fat (17g saturated fat), 158mg cholesterol, 739mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 24g protein. Originally published as Chicken Stroganoff in Taste of Home February/March 2012 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.

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