Quick & Lean Chicken Mushroom Stroganoff

Quick & Lean Chicken Mushroom Stroganoff

Courtesy of Mushroom Council 4 Servings • 5 Min. Prep Time • 20 Min. Cook Time • Hot buttered rice and steamed asparagus.


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


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