Chicken Stroganoff

  • Prep + Cook Time
    27 Minutes
  • Servings
    8
  • Calories
    457
  • Nutritional Information
    • 22 g FAt
    • 9 g Sat. FAt
    • 34 g CArbs
    • 3 g Fiber
    • 4 g sugars
    • 27 g proteins
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Ingredients

    1 Lb. Forester Farmer’s Market® Boneless Skinless Breasts
    2 Tbsp. olive oil, divided
    1 tsp. garlic powder
    1 tsp. onion powder
    ½ tsp. paprika
    ¼ tsp. cayenne pepper
    1 tsp. salt, divided
    1 tsp. ground black pepper, divided
    2 Cups sliced cremini mushrooms
    1 shallot, minced
    1 small onion, chopped
    3 garlic cloves, chopped
    2 tbsp. white wine (optional)
    4 tbsp. butter
    4 tbsp. all-purpose flour
    2 Cup low-sodium chicken broth
    1 Tbsp. Worcestershire sauce
    ½ tsp. fresh thyme leaves
    1 lb. egg noodles (whole wheat or regular), cooked and drained
    ⅓ cup sour cream, plus more for garnishing
    Fresh parsley, chopped (optional)

Ingredients

Preparation

    1. In a large skillet set on medium-high heat, add 1 Tbsp. of olive oil.
    2. Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss to combine.
    3. Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
    4. Add the remaining tablespoon of oil to the skillet. Add the mushroom and cook until brown, about 4 minutes. Add the shallot, onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.
    5. Toss in the chicken, turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the egg noodles and the sour cream and stir until combined. Cook for 2 more minutes, add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired.
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Preparation