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Chicken Stroganoff

Tender chicken simmering in a rich, creamy sauce, served over a bed of fluffy noodles. Cozy and comforting dinner that's quick to prepare and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Russian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound boneless skinless chicken breasts, sliced into strips
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • Salt and pepper to taste
  • 8 ounces egg noodles cooked according to package instructions
  • Fresh parsley for garnish

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Slice the chicken into strips, dice the onion, and clean and slice the mushrooms.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips and cook until browned on all sides, about 5-7 minutes.
  3. Add the diced onion and minced garlic to the skillet and cook until softened, about 2-3 minutes.
  4. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
  5. Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir well to coat. Cook the roux for 1-2 minutes to eliminate the raw flour taste.
  6. Pour in 1 cup of chicken broth and 1 tablespoon of Worcestershire sauce, stirring constantly. Bring the mixture to a gentle simmer.
  7. Reduce the heat to low and stir in 1 cup of sour cream until fully incorporated, cooking for 1-2 minutes without letting it boil.
  8. Serve the stroganoff over cooked egg noodles and garnish with fresh parsley. Enjoy immediately while warm.

Notes

For a richer flavor, let the sauce simmer for an extra few minutes before serving.