Chicken Stroganoff
Recipes Chicken Main Dish Pasta
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
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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.