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The Best Chicken Stroganoff


  • 1/4 cup butter
  • 1 medium onion, chipped
  • 1/2 cup celery, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
  • 1/3 cup all-purpose flour
  • 1/2 cup cranberry juice
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 cup sour cream
  • Wide egg noodles

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  1. Melt butter in skillet and sauté onions, celery, and mushrooms; add chicken and sauté for an additional 5 minutes.
  2. Sprinkle with flour, stir in juice and broth. Continue stirring until sauce is thickened and bubbling.
  3. Add lemon juice and sour cream, mix well. Stir and heat until bubbling; season to taste with salt and pepper.
  4. Serve over cooked egg noodles.

Shared with by Sheli Jo.