PREP TIME: 30 mins | COOK TIME: 30 mins | TOTAL TIME: 1 hr | YIELD: 4-6 servings
Creamy and a superb weeknight dinner! This Chicken Stroganoff has the same goodness as the classic dish made with beef. I know your family will love this dish as much as we do!
INGREDIENTS
1 1/2 lbs. boneless, skinless chicken thighs, cut into 2-inch pieces
1 large onion, cut into vertical strips (about 8 oz. in weight)
8 tbsp butter, divided (1 stick)
1 lb. white button mushrooms, sliced
1/2 c. white wine, divided
1 12-oz. package of egg noodles
1/4 c. all-purpose flour
1 c. sour cream
Chopped fresh parsley for garnish
1 c. chicken stock
1 tbsp Dijon mustard
2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
How to make Chicken Stroganoff
Step 1: Cook the noodles in a large pot of salted boiling water until al dente. Drain when done.
Step 2: Melt 3 tbsp butter in a large skillet over high heat. To the melted butter, add the mushrooms and season with 1 tsp salt and half tsp pepper. Cook the mushrooms for about 10 minutes until nicely browned. Then, pour in one-quarter cup of the wine and scrape the bottom of the skillet. Cook until the wine has evaporated. Into a large bowl, transfer the mushrooms and set aside.
Step 3: To the pan, add 2 more tbsp of butter. Adjust the heat to medium. Once the butter has melted, add the onions and saute for about 5 minutes until tender and beginning to brown. Transfer the onions to the bowl with the mushrooms.
Step 4: With the flour and the rest of the salt and pepper, toss the pieces of chicken until completely coated.
Step 5: In the same pan, add 2 more tbsp of butter. Then, add half of the pieces of chicken, not touching each piece. Cook the chicken for about 2 to 3 minutes on each side until completely cooked. Transfer the chicken to the bowl with the mushrooms and onions.
Step 6: Repeat with the rest of the chicken pieces, adding the rest of the butter to the pan.
Step 7: Pour the rest of the wine into the pan and deglaze the bottom of the pan. Once the wine has evaporated, pour in the stock and add all the contents of the bowl.
Step 8: Stir in the mustard and sour cream once everything is hot and bubbly. Continue to cook for a couple of minutes more until the mixture has thickened.
Step 9: Take the pan off the heat and serve the Chicken Stroganoff over the cooked noodles. If desired, garnish with some chopped parsley. Enjoy!
Chicken Stroganoff
Ingredients
- 1 1/2 lbs. boneless skinless chicken thighs, cut into 2-inch pieces
- 1 large onion cut into vertical strips (about 8 oz. in weight)
- 8 tbsp butter divided (1 stick)
- 1 lb. white button mushrooms sliced
- 1/2 c. white wine divided
- 1 12- oz. package of egg noodles
- 1/4 c. all-purpose flour
- 1 c. sour cream
- Chopped fresh parsley for garnish
- 1 c. chicken stock
- 1 tbsp Dijon mustard
- 2 tsp kosher salt divided
- 1 tsp freshly ground black pepper divided
Instructions
- Cook the noodles in a large pot of salted boiling water until al dente. Drain when done.
- Melt 3 tbsp butter in a large skillet over high heat. To the melted butter, add the mushrooms and season with 1 tsp salt and half tsp pepper. Cook the mushrooms for about 10 minutes until nicely browned. Then, pour in one-quarter cup of the wine and scrape the bottom of the skillet. Cook until the wine has evaporated. Into a large bowl, transfer the mushrooms and set aside.
- To the pan, add 2 more tbsp of butter. Adjust the heat to medium. Once the butter has melted, add the onions and saute for about 5 minutes until tender and beginning to brown. Transfer the onions to the bowl with the mushrooms.
- With the flour and the rest of the salt and pepper, toss the pieces of chicken until completely coated.
- In the same pan, add 2 more tbsp of butter. Then, add half of the pieces of chicken, not touching each piece. Cook the chicken for about 2 to 3 minutes on each side until completely cooked. Transfer the chicken to the bowl with the mushrooms and onions.
- Repeat with the rest of the chicken pieces, adding the rest of the butter to the pan.
- Pour the rest of the wine into the pan and deglaze the bottom of the pan. Once the wine has evaporated, pour in the stock and add all the contents of the bowl.
- Stir in the mustard and sour cream once everything is hot and bubbly. Continue to cook for a couple of minutes more until the mixture has thickened.
- Take the pan off the heat and serve the Chicken Stroganoff over the cooked noodles. If desired, garnish with some chopped parsley. Enjoy!
