Homemade Chicken Stroganoff

Name: Homemade Chicken Stroganoff
Total time: 40 min
Yield: 6 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 tablespoon olive oil; 2 tablespoons butter; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 8 oz fresh mushrooms, sliced (white or cremini); 1 teaspoon paprika; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 2 tablespoons all-purpose flour; 1.5 cups chicken broth; 1 tablespoon Worcestershire sauce; 1 cup sour cream (room temperature); 12 oz egg noodles, cooked and buttered (or mashed potatoes for serving); chopped parsley for garnish

40m

Serves 6

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Homemade Chicken Stroganoff

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40m

Serves 6

Directions

1Heat olive oil in a large skillet over medium-high heat.
2Add the chicken pieces, season with salt, pepper, and paprika, and cook for 6–8 minutes until browned and cooked through.
3Transfer to a plate and set aside.
4In the same skillet, melt the butter.
5Add chopped onion and sauté for 2–3 minutes until softened.
6Add mushrooms and cook for 5–6 minutes, until they release moisture and begin to brown.
7Add garlic and cook for another 30 seconds.
8Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook off the raw flour taste.
9Gradually pour in the chicken broth, stirring constantly, then add Worcestershire sauce.
10Simmer for 3–4 minutes until the sauce thickens slightly.
11Reduce heat to low.
12Stir in the sour cream until smooth and creamy.
13Return the cooked chicken to the skillet.
14Stir and simmer for 3–4 more minutes to heat through.
15Taste and adjust seasoning if needed.
16Serve hot over buttered egg noodles or mashed potatoes.
17Garnish with chopped parsley if desired.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
8 oz fresh mushrooms, sliced (white or cremini)
1 teaspoon paprika
0.5 teaspoon salt
0.5 teaspoon black pepper
2 tablespoons all-purpose flour
1.5 cups chicken broth
1 tablespoon Worcestershire sauce
1 cup sour cream (room temperature)
12 oz egg noodles, cooked and buttered (or mashed potatoes for serving)
chopped parsley for garnish

Equipment

large skillet

Homemade Chicken Stroganoff

40m

Serves 6

facebook.com

Homemade Chicken Stroganoff

facebook.com

40m

Serves 6

Directions

1Heat olive oil in a large skillet over medium-high heat.
2Add the chicken pieces, season with salt, pepper, and paprika, and cook for 6–8 minutes until browned and cooked through.
3Transfer to a plate and set aside.
4In the same skillet, melt the butter.
5Add chopped onion and sauté for 2–3 minutes until softened.
6Add mushrooms and cook for 5–6 minutes, until they release moisture and begin to brown.
7Add garlic and cook for another 30 seconds.
8Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook off the raw flour taste.
9Gradually pour in the chicken broth, stirring constantly, then add Worcestershire sauce.
10Simmer for 3–4 minutes until the sauce thickens slightly.
11Reduce heat to low.
12Stir in the sour cream until smooth and creamy.
13Return the cooked chicken to the skillet.
14Stir and simmer for 3–4 more minutes to heat through.
15Taste and adjust seasoning if needed.
16Serve hot over buttered egg noodles or mashed potatoes.
17Garnish with chopped parsley if desired.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
8 oz fresh mushrooms, sliced (white or cremini)
1 teaspoon paprika
0.5 teaspoon salt
0.5 teaspoon black pepper
2 tablespoons all-purpose flour
1.5 cups chicken broth
1 tablespoon Worcestershire sauce
1 cup sour cream (room temperature)
12 oz egg noodles, cooked and buttered (or mashed potatoes for serving)
chopped parsley for garnish