Description
A creamy and savory chicken stroganoff cooked with mushrooms and served over noodles.
Ingredients
Scale
- 3 tbsp butter (divided)
- 1½ lbs boneless skinless chicken breasts (sliced into small strips)
- 1 tsp salt (divided)
- ¼ tsp pepper
- ½ onion (chopped)
- 1 lb. cremini mushrooms (sliced)
- 2 cloves garlic (minced)
- 2 tbsp flour
- 1 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp soy sauce
- 15 oz. beef broth (or chicken broth (1 can))
- ⅓ cup sour cream
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium high heat. Add in the chicken and sprinkle with 1/2 teaspoon salt and pepper. Cook for a few minutes until browned on all sides. Transfer to a plate.
- Melt the remaining tablespoon of butter in the same pan. Add in the onion and mushrooms. Sprinkle with the remaining ½ teaspoon salt. Cook until softened and the excess liquid has evaporated. Stir in the garlic and cook for another minute.
- Stir in the flour, dijon mustard, Worcestershire sauce, and soy sauce.
- Add in the beef broth and stir to combine.
- Bring the mixture to a boil, and reduce to a simmer and cook for 10 minutes until thickened.
- Take the pan off the heat. Then, stir in the sour cream.
- Season with salt and pepper to taste. Stir the egg noodles into the stroganoff or serve the stroganoff over egg noodles.
Notes
- For a richer flavor, you can use chicken broth instead of beef broth.
- Serve over egg noodles, rice, or mashed potatoes.
- Customize with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg