These seem to be the most popular recipe for holiday candies. Perhaps it’s the melt-in-your-mouth texture, or maybe it’s the sweet peppermint flavor. It could also be because this candy recipe is the simplest one available. These are freezer-safe for a few months if kept in an airtight container. These can also be formed into attractive forms by rolling them in sugar, squeezing them into candy molds, and then releasing them.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
Ingredients
- 2 cups all-purpose flour for coating
- salt and pepper to taste
- 4 skinless, boneless chicken breast halves
- 1 tablespoon butter
- 2 cups fresh sliced mushrooms
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 ¼ cups half-and-half cream
- 1 (1 ounce) package dry onion soup mix
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon browning sauce
- ¼ teaspoon ground nutmeg
- 1 cup sour cream
- ⅛ cup chopped green onion for topping (Optional)
Instructions
- Place flour in a shallow dish or bowl and season with salt and pepper. Dredge chicken in seasoned flour to coat.
- Heat butter in a large skillet. Sear coated chicken in melted butter until golden.
- Combine mushrooms, condensed soup, half-and-half, dry onion soup mix, parsley, garlic, browning sauce, and nutmeg in a medium bowl. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
- Stir in sour cream and heat through but do not boil. Top with chopped green onion and serve over noodles or rice.
Nutrition Facts
| Calories | 704 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 3 g |
| Protein | 41 g |
| Saturated Fat | 17 g |
| Sodium | 1282 mg |
| Sugars | 2 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Oh my goodness!!! This is amazing!!!
Great recipe, substituted the browning sauce with worchestire sauce. Replace onion mix with onion salt. Both because I didn’t have the ingredient. Turned out great, definite keeper!
It was good! I’d probably use less sour cream next time and more spices (because I didn’t add the Italian dressing mix)
it was fine. Not sure I made it right though, the sauce was very thin.
Next time I would add a little bit of chicken broth as I thought it was on the thicker side, overall this was a delicious dish! Will make again
Tasted great! I cubed the chicken and and browned it in butter. Also added a little red wine.
I made this recipe omitting the french onion soup mix and added dried onions. Recipe was delicious, suggest to add more water especially in serving over egg noodles which we did, this is a family favorite and next time will add frozen peas for color.
Turned out pretty delish! Used leftover Turkey meat instead and cream of mushroom. Added a little bit of broccoli and Viola!! The whole family loved it!
I made this but was only semi-happy with it. Maybe my tastes have changed but this just was too rich for my husband and me. I have a lot of leftovers and am thinking if I just make it into a different meal with veggies mixed in, it might cut the richness.
A very good and easy to make recipe. As we prefer dark meat to white, I used boneless thighs and cut them into bite-sized pieces. I also added roasted Brussel Sprouts and Craisins and served over long grain and wild rice. Do not leave the nutmeg out … it makes all the difference. I have nutmeg in nut form and use a small grater. The Hubs suggested I add this recipe ‘to the lineup’ … a high accolade indeed.
Will make again
My palette craves flavor. This recipe didn’t disappoint AT ALL. I didn’t change anything, which is unusual, but didn’t need to. I have told several friends about it. We will definitely make it again.
I thought this recipe was quite delicious and satisfying. I served the stroganoff on top of homemade egg noodles. My only complaint is that the recipe was very salty from the cream of chicken soup and onion soup mix. I will consider reducing the sodium when I make this again.
I didn’t use nutmeg – didn’t realize I was out of it! The onion soup mix was strong. Hopefully the nutmeg will help that. May need to use a little less of the soup mix next time to be sure. The picture shows cut up chicken so I cut it up. Instructions don’t mention it.
I used a can of cream of mushroom and roasted garlic soup and replaced the heavy cream with chicken stock…it turned out wonderful!
After taking feedback from other reviews and wanting to make it a little healthier, here are my changes: ~ used boneless skinless chicken thighs cut into 1″ pieces, give or take (wanted dark meat flavor) ~ reduced flour to 3/4 cup and added 1/4 tsp each black pepper, garlic powder, onion powder & paprika ~ browned chicken in 2 tbsp olive oil ~ used 98% fat free cream of chicken soup ~ used 1 c skim milk instead of half-n-half ~ used 3/4 pkg onion soup mix ~ used 1 tbsp dried parsley ~ omitted mushrooms (yucky lol) ~ used Worcestershire sauce for browning sauce ~ used fat free sour cream ~ boiled 6 oz egg noodles . The sauce was fantastic, nice and thick, and the chicken was tender and juicy. It was super easy to make and totally hands off once I set it to simmer. I should note that I added the sour cream into the mix at the beginning by mistake instead of waiting until the end. The author stressed DO NOT BOIL once the sour cream is added, but there were no issues, and I’ll probably do it this way from now on just to make it easier. I added this recipe, with my changes and the egg noodles, into MyFitnessPal to calculate the nutrition info with these results: serves: 4, 567 calories (was 704), 17 g fat (was 31), 3 g sat fat, 7 g monounsat fat, 2 g polyunsat fat, 0 trans fat, 79 g cholesterol (was 135), 1230 mg sodium (was 1282), 68 g carbs (was 65), 3 g fiber (no change), 6 g sugar, 33 g protein (was 41)
Really yummy and smooth. Day 2 it’s even better as left overs!
Very good!
Marilyn G., I cannot tell you how pleased I was when I stumbled across your recipe – I loved beef stroganoff as a kid, but stopped eating red meat as a teen and never went back. Two decades later, I’ve been craving the taste, but didn’t want any beef products. Low and behold, I came across your recipe, and it has changed my life! Once again, I can taste a favorite dish, perhaps made even better by the addition of chicken. You have nailed this recipe, and I for one am very grateful!
Browning sauce is used for making gravy. It is used in many European dishes, especially in Scotland, Ireland, troughtout the UK. Try looking for Kitchen Boquet brand or Gravy Master brand. I bought some from ebay not too long ago. Amazon has it too, I’m sure.
Thanks for the recipe! Had to do some substitutions but the overall result was great. Since browning sauce not easy to find on west coast, I used Worcestershire sauce. To help with the calorie count, I used low fat sour cream and low fat organic milk instead of cream. We had leftover roasted chicken that replaced the chicken breasts. Added peas and carrots for a one bowl supper. Definitely a keeper!