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Quick & Lean Chicken Mushroom Stroganoff
Courtesy of Mushroom Council
Serve With:Servings: 4
Hot buttered rice and steamed asparagus.
Prep Time: 5 Min.
Cook Time: 20 Min.
What you need:
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+ 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
What to do:
1. 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.
2. In same skillet heat remaining 1 tsp. of oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 min.
3. 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.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com