Friday, October 5, 2012

Chicken Stroganoff

I made this a few weeks ago...a little twist off beef stroganoff (which I love) but for chicken lovers! I really enjoyed it, it was simple and easy and I will make it again!

Serves: 4
Time: 25 minutes!!

  • 12 ounces wide egg noodles
  • 3 Tbs butter
  • 1 small onion, chopped
  • About 2 cups (or 4 ounces) of white or cremini mushrooms
  • 1 lbs boneless skinless chicken, cut into chunks
  • 2 Tbs all purpose flour
  • 1 tsp paprika (plus more for topping)
  • 1 tsp salt
  • 1/4 tsp fresh ground pepper 
  • 1 cup chicken broth (or mushroom)
  • 1 Tbs Worcestershire sauce
  • 1/2 cup sour cream (plus more for topping)
  • 2 Tbs fresh parsley, chopped
  1. Boil noodles in a large pot of salted water, as directed.
  2. In the meantime, melt 2 Tbs butter in a large skillet over medium-high heat. Add the onions and cook until a little soft, about 2 minutes. Add mushrooms, and cook until they begin to brown, about 2 minutes. Add remaining Tbs of butter, the chicken, flour, paprika, salt, and pepper. Cook, stirring, until the chicken browns, about 3 minutes
  3. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until it thickens, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue to simmer until the chicken it cooked through, about 2 more minutes.
  4. Put noodles on a plate, add the chicken mixture, and then top with parsley, paprika, and sour cream if desired.

Source: slightly altered from Food Network Magazine (Volume 5, number 8, October 2012),  p.92

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