Chicken Stroganoff
Description
This chicken stroganoff is just as delicious as the classic beef stroganoff. It's creamy and satisfying and a bit lighter than beef stroganoff.
Ingredients
12 oz. egg noodles
2 T. butter
1 T. vegetable oil
1 lb. boneless skinless chicken breasts, cut into 1 inch pieces
Kosher salt, to taste
freshly ground black pepper, to taste
2 T. extra-virgin olive oil, divided
1 lb. baby bella mushrooms, thinly sliced
1/2 large onion, chopped
2 cloves garlic, minced
2 t. fresh thyme leaves
3- 4 c. low-sodium chicken broth
2 t. Dijon mustard
1 t. Worcestershire sauce
2 T. cornstarch
2 T. sour cream, plus more for serving
2 T. freshly chopped parsley, for serving
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cook egg noodles according to package directions. Drain. Immediately toss with butter while still hot. Set aside.
Meanwhile, in a large skillet over medium heat, heat 1 T. vegetable oil. Add chicken; sear 8 - 10 minutes, until golden on all sides; season with salt and pepper. Work in batches, as needed. Transfer chicken to a large bowl.
Lower heat to medium; add 1 T. olive oil. Add mushrooms; cook until golden and tender, 8 - 10 minutes. Transfer to the bowl with the chicken.
Add remaining olive oil to the skillet. Add onion; cook until softened, about 6 minutes. Add garlic and thyme; cook until fragrant, about 2 minutes. Stir in broth, mustard and Worcestershire sauce; bring to a simmer.
In a small bowl, whisk some of the hot broth into the cornstarch; stir into broth along with reserved chicken and mushrooms; simmer until thickened by about half, 10 - 12 minutes. Remove from heat; stir in sour cream. Season with salt and pepper, to taste.
Spoon chicken mixture over prepared egg noodles. Served, garnished with a dollop of sour cream and parsley.
4 servings.