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Easy Chicken Stroganoff (9/15/2006)

Easy Chicken Stroganoff


2 tablespoons margarine or butter
1 lb. Skinless, boneless chicken breasts, cut into strips
4-6 oz. Sliced mushrooms
1 medium onion, chopped (about ½ cup)
½ tsp. Garlic powder or 1 tsp. Minced garlic
¼ tsp. Salt
¼ tsp. pepper
1 can (10.5 oz.) condensed Cream of Mushroom Soup
½ cup sour cream or plain yogurt
½ cup dry white wine, chicken broth or water
4 cups hot cooked medium egg noodles
Parsley or Paprika for garnish


In large skillet over medium-high heat, in 1 tablespoon hot margarine, cook the chicken until browned, stirring often. Remove, set aside. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot margarine, cook mushrooms and onion until vegetables are tender and liquid is evaporated, stirring often. Stir in soup, sour cream, garlic, salt, pepper and wine. Heat through, stirring occasionally. Serve over noodles. Garnish with parsley or paprika.

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