Chicken Stroganoff
Not to date myself, but I grew up in the 80’s…the best decade to date, in my humble opinion. I remember having Beef Stroganoff growing up and it was a delicious comfort food that I loved! So, I decided to create a ‘slightly’ lightened up version using chicken instead of beef. I hope this recipe for Chicken Stroganoff finds its way to be a family favorite in your household as well.
Chicken Stroganoff is rich, creamy, full of flavor and served over egg noodles to soak up all of the amazing flavors. Adding a touch of Worcestershire and tobacco give it a nice hint of spice and depth of flavor, so don’t skip these ingredients. Next time you want to be reminded of a dish that brings you right back to your childhood and the food mom used to make, try this Chicken Stroganoff. It’s as comforting as a warm hug!
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Course
Entree
Cuisine
American
Servings
6 servings
Ingredients
3 chicken Breasts, sliced through horizontally
½ tsp. kosher salt
¼ tsp. black pepper
¼ tsp. paprika
¼ tsp. onion powder
¼ tsp. garlic powder
Extra Virgin Olive Oil
2 Tbsp. butter, divided
1 Yellow onion, diced
8 oz. mushrooms, thinly sliced
3 cloves garlic, minced
2 Tbsp. flour
3 cups chicken stock
1 package egg noodles
1 Tbsp. Worcestershire
1 tsp. Tabasco
½ cup sour cream
1 Tbsp. fresh chives, chopped for garnish
1 Tbsp. fresh parsley, chopped for garnish
Instructions
1. In a small bowl, make the seasoning mix for the chicken; mix salt, pepper, onion powder, garlic powder and paprika. Season the chicken on both sides.
2. Heat a large, deep sided skillet over medium heat for 1-2 mins. Add EVOO and 1 Tbsp. butter, heat 1-2 mins. Add chicken and cook about 3 mins., flip and cook another 3 mins. Remove to a separate plate. Work in batches.
3. Add a few more Tbsp. of EVOO to the pan and add the onion, sauté until translucent, about 5-7 mins.
4. Add remaining Tbsp. of butter to the pan, add mushrooms and cook for 4 mins. Add garlic and cook 1 more min.
5. Sprinkle with flour and stir to cook the raw four for 2 mins.
6. Add Chicken Stock, bring to a boil, scraping the browned bits off the bottom of the pan, reduce to a simmer as the sauce thickens and reduces slightly.
7. Start the boiling water for the pasta in a separate pot, salt the water. Cook the pasta
8. As the pasta cooks, add the chicken back to the pan with the mushroom sauce, nestling it in the sauce so it finishes cooking through completely. This will only take a few mins. since it was sliced thinly, be careful not to overcook.
9. Add Worcestershire, tobacco and stir to combine.
10. Remove from the heat, stir in the sour cream.
11. To serve, on a large platter, spread the egg noodles, top with the chicken and sauce, garnish with reserved chives and parsley.