Chicken Stroganoff

Everyone has a Chicken Stroganoff recipe right? Here is my take on the chicken version of a beef classic. I use boneless skinless chicken thighs for extra flavor without the extra chicken juice over powering the sauce! If you can't find these at your local market, chicken breasts work as well.


6 boneless skinless chicken thighs
Olive oil for browning
salt & pepper to taste
1 cup sour cream
1 can cream of mushroom soup
1 package Lipton onion soup mix
1 cup long grain rice
2 cups chicken stock
1 tbsp. butter



Preheat Oven 350 degrees

Season chicken with salt & pepper. Brown chicken in a large oven safe pan. While chicken is browning mix together sour cream, cream of mushroom soup, and the onion soup mix in a separate mixing bowl. Once chicken is browned on all sides add the sour cream mixture to the pan. Remove pan from stove and pop in the oven for 1 hour.
When you've got about 40 minutes cooking time left on the chicken it's time to start your rice. Melt butter in a meduim sauce pan. Toast your rice until it's slightly golden brown and smells toasty. Add 2 cups of chicken stock. Bring to boil, reduce to simmer and cover. The rice will be ready when the chicken timer goes off.

Serve chicken and sauce over rice. You can also serve over egg noodles!