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Chicken Stroganoff

Chicken Stroganoff

Course Chicken, Main Course
Cuisine American, German
Keyword chicken stroganoff
Prep Time 15 minutes
Cook Time 42 minutes
Servings 6
Author Recipe Idea Shop/Don Crawford


  • 1 pound chicken tenders
  • 2 tablespoons olive oil
  • 8 ounces sliced mushrooms (fresh or canned)
  • 1 medium onion (chopped into small pieces)
  • ½ cup flour
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic salt
  • 8 ounce dairy sour cream
  • 2 tablespoons Worcestershire sauce
  • 6 to 8 drops Tabasco
  • 1/4 cup ketchup


  1. Cut chicken the long way into strips.
  2. Heat 2 tablespoons of oil in a large skillet over medium heat.
  3. Add the onions and cook until the onions are tender and clear.
  4. Place the flour, freshly ground pepper and garlic salt in a bowl.
  5. Dredge the chicken tenders in the flour mixture to coat all sides.
  6. Put them in with the onions and oil. (You may have to add a little more oil if too much gets adsorbed by the flour coating.)
  7. If you are adding fresh mushrooms, toss them into the skillet just as the chicken browns on one side. Continue to cook until chicken is brown on all sides.

  8. When using canned mushrooms, drain them, reserving the liquid, and add them now.
  9. Mix the sour cream, Worcestershire sauce, Tabasco and ketchup.

  10. Pour this mixture over the chicken, onions and mushrooms in the skillet.
  11. Stir to mix well.
  12. Reduce heat to simmer.
  13. Cover and continue simmering for about 30 minutes stirring often.
  14. If the sauce gets too thick, add the some of the reserved mushroom liquid or a little white wine.
  15. Serve over noodles or rice.
  16. Garnish with a little dash of paprika to add some color if you want.