Homemade Chicken Stroganoff
This recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. Ready in 30 minutes!
You can have a delicious dinner with family and friends with this simple meal.
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RECIPE INGREDIENTS
12-oz.package egg noodles
2 tablespoons butter
1 tablespoon vegetable oil
1 lb. boneless skinless chicken breasts, cut into 1″ pieces
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 lb. baby bella mushrooms, thinly sliced
1/2 large onion, chopped
2 cloves garlic, minced
2 teaspoons fresh rosemary or thyme leaves, chopped
4 cup low-sodium chicken broth, divided
2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons sour cream
2 tablespoon freshly chopped parsley
DIRECTIONS ON HOW TO MAKE HOMEMADE CHICKEN STROGANOFF
Cook egg noodles according to package instructions. Add butter to cooked noodles
In a large skillet, heat vegetable oil over medium heat,
Add chicken and fry for about 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Repeat process if needed.
Remove chicken and place in a large bowl.
Reduce heat to medium and add one tablespoon oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove mixture from skillet and place in bowl with chicken.
Add remaining oil and onion. Cook until softened.
Add garlic and rosemary or thyme, cook until fragrant for 2 minutes. Stir in 3 1/2 cups broth, mustard, and Worcestershire sauce. Bring to a simmer.
In a small bowl, whisk together corn starch and remaining broth.
Stir into skillet along with reserved chicken and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.
Spoon chicken mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
12-oz.package egg noodles
2 tablespoons butter
1 tablespoon vegetable oil
1 lb. boneless skinless chicken breasts,
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 lb. baby bella mushrooms, thinly sliced
1/2 large onion, chopped
2 cloves garlic, minced
2 teaspoons fresh rosemary or thyme leaves, chopped
4 cup low-sodium chicken broth, divided
2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons sour cream
2 tablespoon freshly chopped parsley
Instructions
- Cook egg noodles according to package instructions. Add butter to cooked noodles
- In a large skillet, heat vegetable oil over medium heat,
- Add chicken and fry for about 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Repeat process if needed.
- Remove chicken and place in a large bowl.
- Reduce heat to medium and add one tablespoon oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove mixture from skillet and place in bowl with chicken.
- Add remaining oil and onion. Cook until softened.
- Add garlic and rosemary or thyme, cook until fragrant for 2 minutes. Stir in 3 1/2 cups broth, mustard, and Worcestershire sauce. Bring to a simmer.
- In a small bowl, whisk together corn starch and remaining broth.
- Stir into skillet along with reserved chicken and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.
- Spoon chicken mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.
Did You Make This Recipe?
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Ingredients
12-oz.package egg noodles
2 tablespoons butter
1 tablespoon vegetable oil
1 lb. boneless skinless chicken breasts,
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 lb. baby bella mushrooms, thinly sliced
1/2 large onion, chopped
2 cloves garlic, minced
2 teaspoons fresh rosemary or thyme leaves, chopped
4 cup low-sodium chicken broth, divided
2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons sour cream
2 tablespoon freshly chopped parsley
Instructions
- Cook egg noodles according to package instructions. Add butter to cooked noodles
- In a large skillet, heat vegetable oil over medium heat,
- Add chicken and fry for about 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Repeat process if needed.
- Remove chicken and place in a large bowl.
- Reduce heat to medium and add one tablespoon oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove mixture from skillet and place in bowl with chicken.
- Add remaining oil and onion. Cook until softened.
- Add garlic and rosemary or thyme, cook until fragrant for 2 minutes. Stir in 3 1/2 cups broth, mustard, and Worcestershire sauce. Bring to a simmer.
- In a small bowl, whisk together corn starch and remaining broth.
- Stir into skillet along with reserved chicken and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.
- Spoon chicken mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.