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74/100 by 75 users
Chicken Stroganoff

INGREDIENTSCHICKEN

  • 2 tbsp olive oil divided
  • 1 lb chicken breasts cut into 1 inch chunks
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp salt divided
  • 1 tsp ground black pepper divided

STROGANOFF

  • 2 cup cremini mushrooms sliced
  • 1 shallot minced
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • 2 tbsp white wine (optional)
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cup low-sodium chicken broth
  • 1 tbsp worcestershire sauce
  • 1/2 tsp fresh thyme leaves
  • 1 lb egg noodles (whole wheat or regular) cooked and drained
  • 1/3 cup sour cream plus more for garnishing
  • fresh parsley chopped (optional)

INSTRUCTIONS

  1. In a large skillet set over medium-high heat add 1 tablespoon of olive oil.
  2. Meanwhile place the cut chicken into a bowl. Season with garlic powder onion powder paprika cayenne pepper and ½ teaspoon each of salt and pepper; toss to combine.
  3. Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
  4. Add the the remaining tablespoon of oil to the skillet and then add the mushroom and cook until brown about 4 minutes. Then add the shallot onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock whisking to create a smooth sauce. Add the worcestershire thyme and the remaining 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 continue to cook for 5-8 minutes. Add the egg noodles and the 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.

This article and recipe adapted from this site

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