Chicken Stroganoff
This delicious Chicken Stroganoff is ready in 30 minutes, and perfect for a weeknight meal. Tender chicken cooked in a creamy mushroom and onion sauce. Served over egg noodles and garnished with a dollop of sour cream and chopped parsley.
Servings 4 people
Ingredients
- 1 lb Chicken, cut into bite-sized pieces
- 2 tablespoon Butter
- 1 medium Yellow Onion
- 2 cup Sliced Mushrooms
- 2 ½ tablespoon All-purpose Flour
- 1 teaspoons Paprika
- ½ teaspoons Ground Black Pepper
- ½ teaspoons Salt
- 1 ¼ cup Chicken Broth
- 1 tablespoon Worcestershire Sauce
- ⅔ cup Sour Cream
- Chopped Fresh Parsley, for garnish (optional)
- 12 oz Egg Noodles
Instructions
- In a large rimmed skillet, cook the butter and onions together for 5 minutes.
- The onions will become darker in color and semi-soft.
- Add the sliced mushrooms to the skillet. Stir gently to combine and cook for 3 minutes.
- Add a tablespoon of butter. Allow vegetables to cook at additional 2 minutes. The mushrooms will become soft.
- Add chopped chicken to the skillet with the mushrooms and onions.
- Add flour, paprika, salt, and pepper.
- Stir to evenly mix the chicken and flour into the mushroom and onions.
- Add the broth and Worcestershire sauce. Allow the mixture to simmer for about 5 minutes. Stir in the sour cream to the Chicken Stroganoff and cook for an additional 2-3 minutes. Season with additional salt and pepper if desired.
- Serve over hot cooked egg noddles. Top with sour cream, fresh parsley, and a sprinkle of paprika.