Chicken Mushroom Stroganoff
Tender chicken and golden mushrooms in a creamy sour cream sauce served over egg noodles.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 1 lb chicken breast sliced into thin strips
- 8 oz mushrooms sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 2 tbsp all purpose flour
- 1 tsp paprika
- 1 cup low sodium chicken broth
- 1 cup sour cream full fat
- 12 oz egg noodles
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Noodles. Boil the egg noodles until tender, drain, and set aside.
- Vegetables. Cook the onion and garlic in the oil for 2 to 3 minutes, then add the mushrooms and cook 4 to 5 minutes until golden.
- Chicken. Move the vegetables aside and cook the chicken 5 to 6 minutes until it reaches 165 degrees F.
- Sauce. Stir in the flour and paprika for 1 minute, then add the broth and simmer 2 to 3 minutes until thickened.
- Finish. Lower the heat, fold in the sour cream, and season with salt and pepper.
- Serve. Spoon over the noodles and garnish with parsley.
Notes
Substitutions: Use boneless chicken thighs or full fat Greek yogurt in place of the chicken breast or sour cream.
Tips: Brown the mushrooms in batches and add the sour cream off the boil.
Storage: Refrigerate for up to three days or freeze the sauce for up to two months.