Chicken Stroganoff
A rich and creamy Chicken Stroganoff with tender chicken in a savory mushroom sauce, served over buttery egg noodles.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts cut into thin strips
- 8 ounces sliced mushrooms
- 1 unit yellow onion finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups beef broth or chicken broth
- 1 cup sour cream full fat recommended
- 0.5 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
- 12 ounces egg noodles uncooked
Instructions
Preparation Steps
- In a large pot, cook egg noodles according to package directions. Drain and toss with a little butter to prevent sticking. Set aside.
- Season chicken strips with garlic powder, salt, and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat and sauté chicken until browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
- In the same skillet, melt the remaining tablespoon of butter. Add onions and mushrooms. Cook until mushrooms release their moisture and onions are translucent, about 5 minutes.
- Stir in flour and cook for 1 minute to remove raw flour taste. Gradually whisk in broth until smooth. Bring to a simmer and cook 2-3 minutes until sauce thickens.
- Remove skillet from heat. Stir in sour cream, heavy cream, and Dijon mustard until well combined. Return chicken to skillet and simmer gently for 5 minutes—do not boil.
- Serve sauce over cooked egg noodles. Garnish with chopped fresh parsley if desired.
Notes
For best results, do not boil the sauce after adding sour cream to prevent curdling. Can be stored in the fridge for up to 3 days. Reheat gently on low.