Chicken Stroganoff

Prep Time
Cook Time
Ready In

Recipe: #17041

January 27, 2015

"This is based on a recipe from tastedotcom which I modified to suit our dietary requirements. Also I do not use lite sour cream as I find it tends to split where the full fat one does not. I served with steamed vegetables on the side."

Original is 4 servings


  • Serving Size: 1 (349 g)
  • Calories 648.5
  • Total Fat - 28.6 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 354 mg
  • Sodium - 175.5 mg
  • Total Carbohydrate - 58.3 g
  • Dietary Fiber - 7.8 g
  • Sugars - 1.9 g
  • Protein - 39.8 g
  • Calcium - 110.3 mg
  • Iron - 4.5 mg
  • Vitamin C - 12.1 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Heat half the oil in a large frying pan and over medium-high heat cook the chicken, in batches if you need to, for 3 to 4 minutes or until lightly browned and transfer to a plate.

Step 2

Heat remaining oil in the pan over medium heat and add the onion and garlic and cook, stirring for 5 minutes or until softened and then add the mushrooms and paprika and cook, stirring for 3 to 3 minutes or until mushrooms are lightly browned.

Step 3

Stir in the tomato paste, lemon juice and stock and bring to the boil and return the chicken pieces to the pan and then reduce the heat and cook, stirring occasionally, for 5 minutes or until chicken is cook through.

Step 4

Add sour cream and chives and cook, stirring for 2 to 3 minutes until heated through.

Step 5

Meanwhile, cook the fettuccine following packet directions until al dente, drain.

Step 6

At this stage you could do what we did and put the fettuccine on the plates and topped with the chicken stroganoff or you could add the fettuccine to the stroganoff and mix and then serve.


No special items needed.

1 Reviews


We love stroganoff but rarely have it because we tend to avoid red meat, so this is a welcome change. Delicious and easy. I used thigh meat. We usually use wide egg noodles, but the fettucine worked fine. I did the mix it all together option. Thanks for a keeper, Pat.


review by:
(14 Nov 2015)

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