turkey and mushroom stroganoff.JPG

Chicken and Mushroom Stroganoff over Egg Noodles


  • 6 oz. Chicken Strips
  • 2 tbsp. Butter
  • 2 tbsp. olive oil
  • 1/4 whole onion — julienne
  • 1/2 c. Mushrooms — sliced
  • 1 tbsp. All-purpose flour
  • 1 c. chicken or turkey stock
  • 1/4 c. sour cream
  • 1/2 tsp. Black pepper
  • 1 tbsp. fresh parsley — chopped
  • 1 c. egg noodles — cooked


  1. In a medium saute pan, add the butter and the olive oil. Place over a medium heat and add the onions and mushrooms. Cook for around 5 minutes until soft.
  2. Add the flour and stir until well blended. Add the stock. Bring to a simmer and reduce until thickened.
  3. Toss in the chicken strips. Cook another minute until strips have cooked through. Finish with the sour cream and the parsley. Serve over the egg nooodles.