Chicken Mushroom Stroganoff (Print version)

Tender chicken and browned mushrooms folded into a creamy sour cream sauce with egg noodles.

# Ingredients:

For the noodles

01 - 8 oz (225 g) wide egg noodles
02 - 1 teaspoon kosher salt, for the pasta water
03 - 1 tablespoon unsalted butter, optional for tossed noodles

For the chicken and mushrooms

04 - 1 1/4 lb (565 g) boneless skinless chicken thighs, cut into bite-size pieces
05 - 1 teaspoon kosher salt, divided
06 - 1/2 teaspoon black pepper
07 - 1 tablespoon olive oil
08 - 3 tablespoons unsalted butter, divided
09 - 10 oz (285 g) cremini mushrooms, sliced
10 - 1 small yellow onion, finely chopped
11 - 3 cloves garlic, minced

For the sauce

12 - 2 tablespoons all-purpose flour
13 - 1 1/2 cups (360 ml) low-sodium chicken broth
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon Worcestershire sauce
16 - 1/2 cup (120 g) full-fat sour cream, room temperature
17 - 2 tablespoons chopped fresh parsley or chives

# Instructions:

01 - Cook the egg noodles in salted boiling water until just tender. Drain and toss with 1 tablespoon butter if they finish before the sauce.
02 - Season the chicken with 1/2 teaspoon salt and the black pepper. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, about 5-6 minutes. Transfer to a plate.
03 - Add the remaining 2 tablespoons butter to the skillet. Add the mushrooms, onion, and remaining 1/2 teaspoon salt. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and brown at the edges.
04 - Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the mushrooms and stir for 1 minute so no dry flour remains.
05 - Slowly stir in the chicken broth, scraping up the browned bits from the skillet. Add the Dijon and Worcestershire. Simmer for 3-4 minutes, until lightly thickened.
06 - Return the chicken and any juices to the skillet. Remove from the heat and stir in the sour cream until smooth. Fold in the noodles, garnish with parsley or chives, and serve warm.

# Good to know:

01 - Use room-temperature sour cream to help the sauce blend smoothly.
02 - Add a splash of broth if the sauce tightens after the noodles are added.
03 - Chicken should reach 165°F before serving.

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