Chicken Stroganoff

Method to my Meals

4

Description: Ever wondered about the word “stroganoff”? After some research, I have found the answers. First, a stroganoff is a dish of meat strips, mushrooms, onions and sour cream. Second, it’s named after a 19th century Russian diplomat, Count Paul Stroganov. This is a comfort food dish that everyone will love.
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Serves
: 4
Time: 35 minutes (10 m prep, 25 m cook)
Ingredients:
(Ingredients and measurements subject to availability)

  1. 2 tablespoons olive oil, divided*
  2. 1 pound chicken breasts cut into 1” chunks
  3. 1 teaspoon garlic powder
  4. 1 teaspoon onion powder
  5. ½ teaspoon paprika
  6. ¼ teaspoon cayenne pepper
  7. 2 cups cremini or portabello mushrooms, sliced
  8. 1 shallot, minced
  9. 1 small onion, chopped
  10. 3 garlic cloves, chopped
  11. 2 tablespoons white wine*
  12. 4 tablespoons butter
  13. 4 tablespoons flour
  14. 2 cups chicken broth
  15. 1 tablespoon Worcestershire sauce
  16. ½ teaspoon fresh thyme
  17. 1 pound egg noodles, cooked and drained
  18. 1/3 cup sour cream plus more for garnish
  19. Fresh parsley, chopped
  20. Salt and pepper to taste*

*Not provided:
Vegetable oil
Salt and pepper
White wine

Equipment:
Skillet
Mixing bowl
Instructions:

  1. In a large skillet set over medium-high heat, add 1 tablespoon of olive oil.
  2. Place the cut up chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, salt and pepper to taste. Toss to combine.
  3. Place the chicken in the hot skillet and brown for 4-5 minutes. The chicken doesn’t need to be cooked throughout. Remove from the pan and transfer to a plate.
  4. Add the remaining one tablespoon of oil to the skillet. Add the mushroom and cook until brown, about 4 minutes. Add the shallot, onion and garlic and stir occasionally until they are soft. Pour in the wine and cook for 1 minute. Add the butter and flour. Whisk continuously and slowly add the chicken stock. Keep whisking, and add the Worcestershire, thyme, and some salt and pepper. Bring to a simmer and allow the sauce to thicken.
  5. Toss in the chicken, turn the heat down to medium-low and cook for 6-8 minutes. Add the egg noodles and sour cream, and stir until combined. Cook for 2 more minutes, add salt and pepper to taste, then remove from the heat and garnish with parsley if desired.

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