Chicken Stroganoff on Egg Noodles

Beef stroganoff is more common but I am using chicken strips instead of beef because chicken meat is easily tenderized and produces less oil


  1. strips Chicken
  2. Black pepper grounded
  3. White pepper grounded
  4. Garlic powder
  5. All purpose flour
  6. Vegetable Oil
  7. Onion
  8. Mushroom
  9. Plain yogurt or Sour Cream
  10. 1 can Condensed cream of mushroom
  11. Egg noodles, cooked and drained
  12. Butter
  13. Chicken broth


  1. In a bowl, season the chicken strips with black pepper and salt. Let it stand for 20 to 30 mins

  2. Add 2 tbsps of all purpose flour and mix well.

  3. Heat pan with cooking oil and butter and pan fry the chicken strips for 2 to 4 mins. Set aside after.

  4. Saute garlic in the pan with the remaining oil and butter.

  5. Put in the pan fried chicken strips then add the condensed cream of mushroom.

  6. Add the chicken broth

  7. Stir and let it boil. Add water if necessary. Let it simmer for 20-30 mins.

  8. Add white pepper and salt to taste but not too much because the cream of mushroom is already tasty.

  9. Add 1 tbsp of sour cream or plain yogurt. Let it simmer for another 20 mins.

  10. Pour the cooked stroganoff onto the cooked and drained egg noodles.

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