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

Steps

1. Cook egg noodles according to package directions. Drain. Immediately toss with butter while still hot. Set aside.
2. 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.
3. 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.