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Chicken Stroganoff with Mushrooms, Sherry & Sage

Scott Phillips

Servings: three to four.

A quick braise of chicken thighs and mushrooms in a sour cream and sherry sauce gives this comfort-food classic all the flavor of a long-simmered stew.


  • 4 tsp. extra-virgin olive oil
  • 1 8-oz. package sliced cremini (baby bella) mushrooms
  • Kosher salt
  • 1 shallot, finely chopped
  • 2 Tbs. finely chopped fresh sage
  • Freshly ground black pepper
  • 1-3/4 lb. boneless, skinless chicken thighs (5 or 6), trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  • 1 Tbs. finely chopped garlic (about 2 large cloves)
  • 1/3 cup dry sherry
  • 1 whole jarred roasted red pepper, drained and cut into thin strips (about 1/2 cup)
  • 1/2 cup sour cream
  • 1 plum tomato, cored, seeded, and cut into medium dice

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 460
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 150
  • Sodium (mg): 730
  • Carbohydrates (g): 12
  • Fiber (g): 1
  • Protein (g): 41


  • In a 10-inch straight-sided sauté pan, heat 2 tsp. of the oil over medium-high heat. Add the mushrooms, season generously with salt, and cook undisturbed until well browned on one side, 1 to 3 minutes. Add half of the shallot and 1/2 Tbs. of the sage to the pan and continue to cook, stirring, until the mushrooms are well browned all over, another 3 to 5 minutes. Season generously with black pepper and transfer to a bowl. Leave the pan off the heat.
  • Generously season the chicken thighs with salt and pepper. Return the pan to medium-high heat, add the remaining 2 tsp. oil, and swirl to coat the pan. Add the chicken and cook undisturbed for 1 minute. Add 1/2 Tbs. of the garlic, 1/2 Tbs. of the sage, and the remaining shallot and continue to cook, stirring, until the chicken is no longer pink on the outside, 2 to 4 minutes. Add the mushrooms, sherry, and red pepper and cook to reduce the sherry slightly, about 2 minutes.
  • Lower the heat to medium and stir in the sour cream, tomato, and the remaining garlic. Partially cover the pan and simmer until the chicken is cooked through, 15 to 20 minutes. If the sauce seems overly thick, thin it with a little water. Season to taste with more salt and pepper. Serve sprinkled with the remaining sage.

Serve over buttered egg noodles, with crunchy Slivered Red Pepper, Carrot & Snap Peas Salad on the side.


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Reviews (21 reviews)

  • Krispie | 02/18/2020

    This had a solid flavor. My husband thought it had a bit too much sage but I don’t agree. I doubled the sauce but didn’t allow enough time for the sauce to boil down and thicken up. I will adjust the cooking time next time. I recommend this dish.

  • booknut | 02/02/2020

    I made this recipe tonight for the first time. It was fantastic and I will be adding it to our regular dinner repertoire. It was creamy with great depths of flavour from the mushrooms and the sage. Highly recommended.

  • legglady | 08/10/2015

    My husband who does not like to eat meat, loves this dish. I usually cook more than the 8 oz. of mushrooms and sour cream with the sherry to create more of a sauce. Highly recommend this recipe as is until you can play with it. It is my one chicken dish I can make without getting negative feedback from the hubby. He evens asks for leftovers a day later! It helps that I serve it over fantastic almost fresh tagliatelle noodles made by Bionature. The fresh sage is a must.

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