Chicken Stroganoff
Description
If you love beef stroganoff, you will love this chicken version as well. This yummy dinner can be on the table in about 30 minutes.
Ingredients
Chicken:
4-5 chicken thighs, or 2 boneless skinless breasts, split in halves to make 4
1 t. garlic powder
salt and pepper
1 T. olive oil
Gravy:
1 large onion, chopped
10 oz. mushrooms, sliced but not too thin
3 T. butter
2 T. flour
2 c. beef broth/stock, reduced sodium
1 T. Dijon mustard
2/3 c. sour cream or yogurt
chopped parsley or chives, for garnish
pasta, egg noodles, rice or mashed potatoes, for serving
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Sprinkle chicken with garlic powder, salt and pepper on both sides.
Heat oil in a large skillet over medium heat; place chicken in skillet smooth side down; press down lightly with with spatula; cook for 4 minutes until golden.
Turn; press lightly with spatula; cook for 2 minutes. Transfer chicken onto a plate.
Turn down heat to medium-high; add butter; melt; add onions; cook 1 minute; add mushrooms; cook mushrooms until golden. Scrape bottom of skillet to get all of the flavorful, golden bits off.
Add flour; cook, stirring, for 1 minute, adding half the stock/broth while stirring. Once incorporated, add remaining stock/broth. Stir; add sour cream and mustard, stirring until incorporated. Sour cream will "melt" as it heats. Bring to simmer; reduce heat to medium-low. Once it thickens to the consistency of pouring cream, at about 3 minutes, adjust salt and pepper, to taste. Add chicken and its juices back in; simmer for 1 minute; remove from heat.
Serve over pasta, egg noodles, rice or mashed potatoes and then garnished with parsley or chives, if desired.
4 servings.