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Chicken Stroganoff

Another Christy Family favorite. This recipe was modified by my mother Mary who wanted to make a healthier recipe from her classic beef stroganoff. We always make enough for leftovers and it never goes to waste.
Course Main Course
Cuisine Russian

Ingredients

  • 1 Family pack of boneless skinless chicken breasts
  • 1 lg brown onion
  • 1 16 oz sour cream
  • 1 8 oz can tomato paste
  • 2 tbls Worchester sauce
  • 1 1/2 cup Flour
  • 1 stick Butter
  • 1/4 cup Olive Oil
  • 7 cubes Beef Bouillon
  • 4 packs Sliced Mushrooms

Instructions

  1. Dice onion and chicken (partially frozen). Use a separate pan to steep beef bouillon cubes with 5 to 7 cups of water. In a zip-lock bag add flour and chicken to coat chicken evenly. Melt butter with oil and sauté chicken and onion until browned. Slowly pour in beef bouillon while constantly stirring until all broth is added and let simmer for two to three hours.
  2. During the last hour of cooking cook your rice or pasta
  3. Mix the can of tomato paste, Worchester sauce, and sour cream together. Add mixture into chicken broth, bring to boil, reduce heat to simmer and then simmer for 2 minutes while stirring continuously. Remove from heat, let cool and serve over rice, pasta or egg noodles.