Chicken Stroganoff
Servings: 8 servings
Calories: 436cal
Equipment
Ingredients
- 12 oz egg noodles 12-16 ounces, either works and depends on the size of the bag purchased
- 2 lbs chicken breasts two breast filet into four breasts total
- 2 Tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 small onion diced small
- 10 oz mushrooms cleaned, stem removed, and sliced
- ½ cup white wine
- 2 Tbsp Worcestershire sauce
- 1 Tbsp dijon mustard
- 2 cups chicken stock
- ½ cup sour cream
Instructions
- Bring a pot of water to a boil and cook egg noodles to package instructions. Drain and set aside. While the egg noodles are cooking, prepare the remainder of the recipe.
- Filet two chicken breasts into four breasts 1/4-1/2 inch in thickness depending on the size.
- Mix together the flour and spices. Dredge the chicken filets in the dry mix.
- To a 12 inch skillet over medium heat, combine oil and butter. Once hot and melted, add the chicken breasts to the pan. Cook 4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
- There should be liquid left in the skillet. If there is not, add 2 more Tablespoons of butter to melt.
- Add the onion and mushroom to the skillet and sauté for about 5 minutes until the mushrooms begin to get tender and the onions are softened and golden.
- Pour in the white wine and stir, loosening up any bits on the skillet. Allow to heat for 2 minutes. It will thicken during this time.
- Add the Worcestershire sauce and dijon mustard to the wine mixture and stir. Cook for one minute.
- Slowly add in the chicken stock 1/2 cup at a time until fully combined. Allow sauce to cook for 5-10 minutes until desired thickness is reached.
- Remove from heat and stir in sour cream.
- Add the chicken breasts bask to the skillet with the sauce and heat on low for about 5 minutes until all is warm. Serve over a bed of egg noodles topped with fresh parsley.
Notes
- If more than 2 Tablespoons worth of liquid are present and not thick, add 1 Tablespoon of flour to absorb and thicken. This will also create a slightly thicker sauce than that shown in the photos
Nutrition
Serving: 1serving | Calories: 436cal | Carbohydrates: 38g | Protein: 34g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 620mg | Potassium: 794mg | Fiber: 2g | Sugar: 4g | Vitamin A: 306IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg
