Chicken Stroganoff
Chicken Stroganoff is made with tender chicken and mushrooms cooked in a creamy and decadent sauce. This mouthwatering Stroganoff recipe takes about 40 minutes to make and it's the perfect comfort food dish for a weeknight meal!
Servings 4 serving
Calories 631kcal
Ingredients
- 1 pound boneless skinless chicken breast, cut thinly into bite size pieces
- Salt and ground black pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 small onion, diced
- 2 garlic cloves, minced
- 8 ounces white mushrooms (cremini, baby bellas and portobellas can be used)
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 1/4 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 8 ounces egg noodles cooked and drained
- 2/3 cup sour cream
- Salt and ground black pepper to taste
- Chopped parsley for garnishing
Instructions
- Place the chicken into a bowl. Season the chicken with salt, pepper, thyme, paprika and garlic powder. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium - high heat. Working in two batches, add the chicken and cook for about 5 minutes or until they start to turn golden brown, stirring as needed. Add the remaining oil as needed through the cooking process. Remove the chicken from the skillet.
- In the same skillet, melt 2 tablespoons of butter. Add the onion and cook until slightly soft, about 2 minutes. Add the garlic and cook for about a minute. Add the mushrooms and saute, stirring until they begin to brown, about 4 minutes.
- Add the remaining 1 tablespoon of butter to the skillet. When melted, stir in the flour. Stir until all the ingredients seem incorporated. Cook the mixture for about 1 - 2 minutes.
- Pour the wine and with a spoon (I use a wooden spoon) scrape down the brown bits collected at the bottom of the skillet. Reduce the wine for about 2 minutes.
- Add half of the broth slowly while stirring. When incorporated, add the remaining broth. Stir in the mustard and Worcestershire sauce. Return the chicken to the pan and bring to a gentle simmer. Cook for about 5 - 6 minutes, or until the chicken is cooked through. The sauce will thicken as you simmer.
- Add the sour cream and stir well to combine. Simmer for an additional 2 minutes, making sure the sauce doesn't boil. Add salt and pepper to taste and remove from the heat. Serve over hot egg noodles and garnish with chopped parsley.
Nutrition
Calories: 631kcal | Carbohydrates: 51g | Protein: 36g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 162mg | Sodium: 608mg | Potassium: 940mg | Fiber: 3g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 10.3mg | Calcium: 89mg | Iron: 2.7mg