A flavorful and creamy chicken stroganoff served over egg noodles, perfect for a comforting dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 teaspoon paprika
Salt and pepper to taste
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup sour cream
2 tablespoons all-purpose flour
8 ounces egg noodles
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
Add the sliced mushrooms and paprika to the skillet. Cook for another 5 minutes until the mushrooms are tender. Season with salt and pepper.
Pour in the chicken broth and Worcestershire sauce, stirring to combine. Bring the mixture to a simmer.
In a small bowl, mix the sour cream and flour until smooth. Gradually add this mixture to the skillet, stirring constantly until the sauce thickens, about 3-5 minutes.
Return the cooked chicken to the skillet and stir to coat in the sauce. Cook for an additional 2 minutes to heat through.
While the sauce is simmering, cook the egg noodles according to package instructions. Drain and set aside.
Serve the chicken stroganoff over the egg noodles and garnish with chopped parsley.
Notes
For a lighter version, substitute Greek yogurt for sour cream.
Add a splash of white wine to the sauce for extra depth of flavor.