• Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Serves: 6

Chicken Stroganoff Recipes

  • Recipe Submitted by on

 Ingredients List

  • 3-4 tbsp. olive oil divided use
  • 1 lb. chicken breasts cut into 1-inch chunks
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 1 tsp. sea salt divided use
  • 1 tsp. ground black pepper divided use
  • 16 oz. fresh mushrooms sliced
  • 1 leek green top removed, sliced and separated into rings
  • 1 small onion chopped
  • 3 cloves garlic finely minced
  • 4 tbsp. unsalted butter
  • 4 tbsp. all-purpose flour (I used unbleached)
  • 2 cups low-sodium chicken broth (or homemade chicken broth) * see note below
  • 1 tbsp. worcestershire sauce
  • 1/2 tsp. fresh thyme leaves
  • 1 lb. wide egg noodles cooked and drained
  • 1/3 cup sour cream plus more for garnish, if desired
  • fresh parsley chopped, for garnish
  • paprika for garnish
  • fresh thyme for garnish

 Directions

In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil.
Meanwhile, cut chicken into chunks and place in a bowl.
Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings.
Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side.
(Chicken does not have to cook all the way through).
Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed).
Add remaining olive oil to the skillet.
Add mushrooms and cook until brown, about 4 minutes.
Add the leeks, onion and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes.
Whisk in the butter and flour.
Add the chicken stock, about ¼ cup at a time until all is added.
Whisk until sauce is smooth.
Add Worcestershire sauce, thyme, and the remaining salt and pepper.
Bring to a simmer and allow the sauce to thicken.
Add chicken; turn heat down to low and continue simmering for 5-8 minutes.
Add the cooked egg noodles and the sour cream and stir until combined.
Cook for 2 more minutes.
Check seasonings.
Add salt and pepper to taste.
Remove pan from heat and garnish with fresh parsley, thyme, paprika, and sour cream if desired.

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