Creamy Chicken Stroganoff
Creamy Chicken Stroganoff features tender chicken and mushrooms in a rich sauce, ideal for pasta or dumplings.
Equipment
- large bowl
- large pan
- large pot
- Wooden Spoon
Ingredients
For the Chicken
- 1 ½ pounds chicken breasts or cutlets
- salt to taste
- pepper to taste
- 1 tablespoon Worcestershire sauce (15ml)
- 1 teaspoon garlic powder
- 2 tablespoons neutral oil (30ml)
For the Stroganoff
- 1 pound wide egg noodles (454g)
- 6 tablespoons olive oil divided (90ml)
- 1 ½ pounds cremini mushrooms thick sliced (680g)
- 6 tablespoons butter divided (84g)
- 1 large onion sliced
- ¼ cup flour (32g)
- ½ cup dry white wine (120ml)
- 3 cups low-sodium chicken stock divided (720ml)
- ½ cup heavy cream (120ml)
- ½ cup sour cream (120g)
- 1 tablespoon Dijon Mustard (15g)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Hungarian paprika
- 1 cup pasta water for thinning, if needed (240ml)
- salt to taste
- pepper to taste
- 1 cup chopped pickles for serving, optional
Instructions
For the Chicken
- In a large bowl mix the chicken with the Worcestershire, pepper, salt, and garlic powder. Refrigerate for at least 2 hours, or up to overnight.
- Heat a large pan to medium-high heat and add the neutral oil. Sear the chicken breasts for 3-4 minutes on the first side then 2-3 minutes on the second side or until browned. Remove the chicken breasts to a dish and tent with foil to keep warm. Pour ½ cup of chicken stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 ½ cups of chicken stock and set aside.
- After the chicken has rested for at least 5 minutes, slice it into bite size pieces and set it aside tented with foil.
For the Chicken Stroganoff
- Bring a large pot of salted water to boil.
- Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl.
- Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft and brown (about 10-15 minutes).
- At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water.
- Add the flour to the pan and cook for 2 minutes or until all of the white specks are gone.
- Add the white wine and chicken stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits.
- Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, sliced chicken and juices, mustard, Worcestershire sauce, and paprika. Continue to cook at a low simmer while waiting for the noodles.
- Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat.
- Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley and serve with chopped pickles. Enjoy!
Notes
Boneless skinless chicken thighs can be used. If using thighs, cook all the way through and to an internal temperature of at least 185°F before adding to the sauce. In addition to egg noodles, chicken stroganoff can be served on top of mashed potatoes or dumplings. Leftovers can be saved for up to 3 days in the fridge, and can be reheated on the stovetop or microwave.
Nutrition
Serving: 1servingCalories: 880kcalCarbohydrates: 74.1gProtein: 43gFat: 45.5gSaturated Fat: 18.9gCholesterol: 228mgSodium: 664mgPotassium: 563mgFiber: 4.4gSugar: 15.8gIron: 6mg
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