Chicken Stroganoff
User Reviews
5
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Prep Time
10 mins
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Cook Time
28 mins
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Total Time
38 mins
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Servings
4 serving
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Calories
631 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Stroganoff
Description
This Chicken Stroganoff recipe starts with bite-sized chicken breasts seasoned with herbs and spices, then browned briefly in olive oil. Onions, garlic, and a mix of mushrooms are sautéed separately to develop a deep savory base. The sauce is thickened by incorporating flour into butter before deglazing the pan with white wine and chicken broth. Dijon mustard and Worcestershire sauce add layers of flavor.
After cooking the sauce to a slightly thick consistency, the chicken returns to the pan for simmering until fully cooked. The dish is finished by folding in sour cream, which adds creaminess and a slight tang. The final result is a rich, velvety sauce coating tender chicken pieces.
The stroganoff is served over cooked egg noodles and garnished with fresh parsley. This meal offers a comforting combination of tender chicken, earthy mushrooms, and balanced sauce that works well for family dinners or casual meals.
Ingredients
- 1 pound chicken breast boneless skinless, cut thinly into bite size pieces
- salt to taste
- black pepper to taste
- 1/2 teaspoon thyme dried
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 1 small onion diced
- 2 garlic cloves, minced
- 8 ounces white mushrooms cremini, baby bellas and portobellas can be used
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 1/4 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 8 ounces egg noodles cooked and drained
- 2/3 cup sour cream
- salt to taste
- black pepper to taste
- parsley chopped for garnishing
Instructions
- Place the chicken into a bowl. Season the chicken with salt, pepper, thyme, paprika and garlic powder. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium - high heat. Working in two batches, add the chicken and cook for about 5 minutes or until they start to turn golden brown, stirring as needed. Add the remaining oil as needed through the cooking process. Remove the chicken from the skillet.
- In the same skillet, melt 2 tablespoons of butter. Add the onion and cook until slightly soft, about 2 minutes. Add the garlic and cook for about a minute. Add the mushrooms and saute, stirring until they begin to brown, about 4 minutes.
- Add the remaining 1 tablespoon of butter to the skillet. When melted, stir in the flour. Stir until all the ingredients seem incorporated. Cook the mixture for about 1 - 2 minutes.
- Pour the wine and with a spoon (I use a wooden spoon) scrape down the brown bits collected at the bottom of the skillet. Reduce the wine for about 2 minutes.
- Add half of the broth slowly while stirring. When incorporated, add the remaining broth. Stir in the mustard and Worcestershire sauce. Return the chicken to the pan and bring to a gentle simmer. Cook for about 5 - 6 minutes, or until the chicken is cooked through. The sauce will thicken as you simmer.
- Add the sour cream and stir well to combine. Simmer for an additional 2 minutes, making sure the sauce doesn't boil. Add salt and pepper to taste and remove from the heat. Serve over hot egg noodles and garnish with chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serving
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 51g | 17% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 162mg | 54% |
| Sodium | 608mg | 25% |
| Potassium | 940mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 89mg | 9% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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