Prep :30 minutes Total time : 30 Minutes 9 ingredients 6 servings
Use chicken for a lighter take on classic stroganoff that goes from stovetop to table in just 30 minutes. We love it over egg noodles, rice or whatever you have on hand.
2 tablespoons butter
1 package (20 oz) boneless skinless chicken breasts, cut into 1-1/2x1/2-inch strips
2 packages (8 oz each) fresh sliced crimini mushrooms
1 medium onion, thinly sliced
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup sour cream (optional)
1 . In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Remove to plate.
2 . In same skillet, melt remaining 1 tablespoon butter. Add mushrooms and onion; cook 5 to 6 minutes, stirring occasionally, until onions are tender. Stir in flour, salt and pepper.
3 . Reduce heat to medium. Add chicken and broth; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in sour cream until well blended and heated through.
Top with chopped fresh thyme, basil or parsley as a garnish.
Serve this chicken stroganoff with egg noodles.
To save time, purchase sliced crimini mushrooms in the produce aisle of your favorite grocery store.