Golden crusted chicken breasts with sauteed mushrooms and onions elevated by a deliciously creamy stroganoff sauce, chicken stroganoff is hard to beat when it comes to flavor and satisfaction.
12ozegg noodles12-16 ounces, either works and depends on the size of the bag purchased
2lbschicken breaststwo breast filet into four breasts total
2Tbspall-purpose flour
1tspgarlic powder
1tsponion powder
1tspsalt
1/2tsppepper
1/2tsppaprika
2Tbspolive oil
2Tbspbutter
1smalloniondiced small
10ozmushroomscleaned, stem removed, and sliced
1/2cupwhite wine
2TbspWorcestershire sauce
1Tbspdijon mustard
2cupschicken stock
1/2cupsour 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