Chicken Stroganoff

I enjoy Beef Stroganoff, but with suffering from Type 2 Diabetes I have to watch how much beef I consume.  A great alternative is Chicken Stroganoff.  Chicken is leaner meat and also better for those of us with Type 2 Diabetes. I serve this with egg noodles (not the best for Diabetes I know), rice would be great, too. Some recipes call for Nutmeg. I have never tried it. To me, the magic ingredient is the Worcestershire sauce.


  • 4 skinless, boneless chicken breast halves
  • 2 cups fresh sliced mushrooms
  • 2 cloves garlic, minced
  • 1 chopped onion
  • 2 tablespoons butter
  • 1 cup sour cream
  • 1 packet of egg noodles
  • 2 cups of water
  • 2 teaspoons of corn starch

Ingredients added to taste

  • salt and pepper
  • 1 tablespoon of ketchup
  • 1 tablespoon of BBQ sauce
  • 2 tablespoon of Worcestershire sauce
  • 1 teaspoon of hot sauce
  • 1/8 cup chopped green onion for topping (optional)


  1. In a skillet melt one tablespoon of butter.
  2. In a separate saucepan cook the egg noodles as per the directions on the packaging and set aside.
  3. Add the chopped onions and garlic and cook on medium heat until the onions are soft (about 5 minutes). Add mushrooms and cook until for a further 3 minutes. Remove and place in a bowl.
  4.  In the skillet melt the remaining butter.
  5. Add the chicken and cook until cooked through but not browned.
  6. Add the ketchup, BBQ sauce, hot sauce, and Worcestershire sauce to the bowl holding the already cook mushrooms, onions and garlic. Mix well.
  7. Return the cook mushrooms, onions, and garlic mixed with the sauces to the chicken. Mix well and add the water. Reduce the temperature to low and simmer, covered for 1 hour.
  8. Stir in sour cream and heat through, but DO NOT BOIL!
  9. If the mixture is too watery then add the corn starch to a small bowl of cold water. Mix well and then slowly add to the skillet until the required consistency is reached.
  10. Serve over egg noodles or rice, if desired.

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