Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1-hr | Yield: 4-6 Servings
Easy and quick Chicken Stroganoff. Creamy with the same flavour as the classic beef variety that your whole family will love!
INGREDIENTS
1 12-oz package of egg noodles
8 tbsp (1 stick) butter, divided
1 lb white button mushrooms sliced
2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
½ c white wine, divided
1 large onion cut into vertical strips (about 8 oz in weight)
1 ½ lbs boneless skinless chicken thighs cut into 2 inches pieces
¼ c all-purpose flour
1 c chicken stock
1 tbsp Dijon mustard
1 c sour cream
Chopped fresh parsley for garnish
How to make Chicken Stroganoff
Step 1: Cook the noodles in a large salted pot of boiling water according to package directions. Drain and set aside.
Step 2: Melt 3 tbsp butter in a large skillet or saute pan over high heat. Once the butter has melted, add the mushrooms, a tsp salt, and half tsp pepper. Saute for about 10 minutes until the mushrooms are nicely browned.
Step 3: Pour in a quarter cup of wine and scrape the bottom of the skillet. Once the liquid has evaporated, transfer the mushrooms into a large bowl. Set aside.
Step 4: To the same pan, melt two or more tbsp of butter over medium heat. Once melted, saute the onions for about 5 minutes or until soft and browned. Transfer to the bowl with mushrooms.
Step 5: Coat the pieces of chicken in flour with the rest of the salt and pepper until evenly coated.
Step 6: Melt another 2 or more tbsp butter into the pan and add without touching each other the pieces of chicken. Cook for about 2 to 3 minutes on each side until cooked through. Transfer the chicken pieces to the same bowl with the mushrooms and onions.
Step 7: Melt the rest of the butter in the pan. Once melted, cook the rest of the chicken, then transfer to the bowl with the rest of the chicken.
Step 8: Pour the rest of the wine into the pan and deglaze. Allow the liquid to evaporate before adding in the stock, chicken pieces, mushrooms, and onions.
Step 9: When everything is hot and bubbly, stir in the mustard and sour cream. Continue to cook for several minutes until thick.
Step 10: Garnish with chopped parsley and serve the Chicken Stroganoff over rice or noodles.
Ingredients
- 1 12-oz package of egg noodles
- 8 tbsp (1 stick) butter, divided
- 1 lb white button mushrooms sliced
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- ½ c white wine, divided
- 1 large onion cut into vertical strips (about 8 oz in weight)
- 1 ½ lbs boneless skinless chicken thighs cut into 2 inches pieces
- ¼ c all-purpose flour
- 1 c chicken stock
- 1 tbsp Dijon mustard
- 1 c sour cream
- Chopped fresh parsley for garnish
Instructions
Step 1: Cook the noodles in a large salted pot of boiling water according to package directions. Drain and set aside.
Step 2: Melt 3 tbsp butter in a large skillet or saute pan over high heat. Once the butter has melted, add the mushrooms, a tsp salt, and half tsp pepper. Saute for about 10 minutes until the mushrooms are nicely browned.
Step 3: Pour in a quarter cup of wine and scrape the bottom of the skillet. Once the liquid has evaporated, transfer the mushrooms into a large bowl. Set aside.
Step 4: To the same pan, melt two or more tbsp of butter over medium heat. Once melted, saute the onions for about 5 minutes or until soft and browned. Transfer to the bowl with mushrooms.
Step 5: Coat the pieces of chicken in flour with the rest of the salt and pepper until evenly coated.
Step 6: Melt another 2 or more tbsp butter into the pan and add without touching each other the pieces of chicken. Cook for about 2 to 3 minutes on each side until cooked through. Transfer the chicken pieces to the same bowl with the mushrooms and onions.
Step 7: Melt the rest of the butter in the pan. Once melted, cook the rest of the chicken, then transfer to the bowl with the rest of the chicken.
Step 8: Pour the rest of the wine into the pan and deglaze. Allow the liquid to evaporate before adding in the stock, chicken pieces, mushrooms, and onions.
Step 9: When everything is hot and bubbly, stir in the mustard and sour cream. Continue to cook for several minutes until thick.
Step 10: Garnish with chopped parsley and serve the Chicken Stroganoff over rice or noodles.
