Name: Chicken Stroganoff
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 (12-oz.) package egg noodles -; 2 tbsp. butter -; 1 tbsp. vegetable oil -; 1 lb. boneless skinless chicken breasts, cut into 1" pieces -; Kosher salt -; Freshly ground black pepper -; 2 tbsp. extra-virgin olive oil, divided -; 1 lb. baby bella mushrooms, thinly sliced -; 1/2 large onion, chopped -; 2 cloves garlic, minced -; 2 tsp. fresh rosemary or thyme leaves, chopped -; 4 c. low-sodium chicken broth, divided -; 2 tsp. Dijon mustard -; 1 tsp. Worcestershire sauce -; 2 tbsp. cornstarch -; 2 tbsp. sour cream, plus more for serving -; 2 tbsp. freshly chopped parsley -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Stroganoff

1. 1 (12-oz.) package egg noodles -

2. 2 tbsp. butter -

3. 1 tbsp. vegetable oil -

4. 1 lb. boneless skinless chicken breasts, cut into 1" pieces -

5. Kosher salt -

6. Freshly ground black pepper -

7. 2 tbsp. extra-virgin olive oil, divided -

8. 1 lb. baby bella mushrooms, thinly sliced -

9. 1/2 large onion, chopped -

10. 2 cloves garlic, minced -

11. 2 tsp. fresh rosemary or thyme leaves, chopped -

12. 4 c. low-sodium chicken broth, divided -

13. 2 tsp. Dijon mustard -

14. 1 tsp. Worcestershire sauce -

15. 2 tbsp. cornstarch -

16. 2 tbsp. sour cream, plus more for serving -

17. 2 tbsp. freshly chopped parsley -

How to cook deliciously - Chicken Stroganoff

1. Stage

Prepare egg noodles according to package instructions and toss with butter while still hot.

2. Stage

In a large skillet over medium heat, heat vegetable oil. Add chicken and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Work in batches if needed. Remove chicken and place in a large bowl.

3. Stage

Lower heat to medium and add one tablespoon oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with chicken.

4. Stage

Add remaining oil and onion. Cook until softened, 6 minutes. Add garlic and rosemary or thyme cook until fragrant, 2 minutes more. Stir in 3 1/2 cups broth, mustard, and Worcestershire sauce and bring to a simmer.

5. Stage

In a small bowl, whisk together corn starch and remaining broth. Stir into skillet along with reserved chicken and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.

6. Stage

Spoon chicken mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.