Delicious Chicken Stroganoff (Print version)
Tender chicken in a creamy, tangy mushroom sauce with sour cream and Dijon. An easy weeknight dinner that tastes like slow comfort food.
# Ingredients:
For the chicken
01 -
1 1/2 lbs (680 g) boneless skinless chicken breasts, cut into 1-inch pieces
02 -
1/2 tsp garlic powder
03 -
Salt and black pepper
04 -
3 tbsp all-purpose flour
05 -
2 tbsp olive oil
For the sauce
06 -
1 tbsp butter
07 -
8 oz (225 g) cremini mushrooms, sliced
08 -
1/2 medium onion, chopped
09 -
3 cloves garlic, minced
10 -
1 tbsp Dijon mustard
11 -
1 tbsp Worcestershire sauce
12 -
2/3 cup (160 ml) chicken broth
13 -
1/2 cup (120 g) full-fat sour cream
To serve
14 -
8 oz (225 g) wide egg noodles, cooked according to package directions
15 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
Cut the chicken into 1-inch pieces. Season with garlic powder, salt, and pepper, then toss with flour so each piece is lightly coated.
02 -
Heat olive oil in a large skillet over medium-high heat. Cook the chicken in two batches for about 3 minutes per side until deeply golden and cooked through. Transfer to a plate.
03 -
Melt butter in the same skillet. Add mushrooms and onions. Cook for 6 to 8 minutes until the liquid evaporates and they turn golden brown.
04 -
Stir in Dijon mustard, Worcestershire sauce, and garlic. Cook for 1 minute. Pour in chicken broth and scrape up every browned bit from the pan bottom.
05 -
Return the chicken to the skillet. Reduce heat to low. Stir in sour cream until just warmed through. Season with salt and pepper. Serve over egg noodles with parsley.
# Good to know:
01 -
Cook chicken to an internal temperature of 165°F for food safety.
02 -
Best served immediately while the sauce is silky.