Chicken Stroganoff

Photo by Quentin Bacon
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 242 calories
    • Calories 42 calories from fat
    • Fat 11 g
    • Sat Fat 4 g
    • Cholesterol 50 mg
    • Sodium 527 mg
    • Protein 19 mg
    • Carbohydrate 11 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 60 mg


  1. Check 2tablespoons olive oil
  2. Check 3 medium yellow onions, thinly sliced into rings
  3. Check 1 green pepper, seeded and thinly sliced
  4. Check 1 1/2teaspoons kosher salt
  5. Check 1/2teaspoon freshly ground black pepper
  6. Check 8ounces (15 medium) button mushrooms, thinly sliced
  7. Check 4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
  8. Check 1cup dry white wine
  9. Check 1cup reduced-sodium chicken broth
  10. Check 2tablespoons barbecue sauce
  11. Check 1teaspoon Worcestershire sauce
  12. Check 2tablespoons Dijon mustard
  13. Check 1teaspoon hot sauce
  14. Check 1/2cup sour cream


  1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the green pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender.
  2. Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup of liquid.
  3. Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken in batches until golden brown and cooked through, about 5 minutes. Add it to the vegetables.
  4. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce.
  5. Add the barbecue sauce, Worcestershire, mustard, and hot sauce. Whisk until smooth. Boil until the liquid has reduced by half, to about 1 1/2 cups. The liquid should thicken slightly.
  6. Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to the pan and simmer until heated through. Serve over rice, pasta, or toast.