• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 6

Skillet Chicken Stroganoff

  • Recipe Submitted by on

 Ingredients List

  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1 package (8 oz) white mushrooms, sliced
  • 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • Chopped Italian (flat-leaf) parsley, if desired
  • 6 cups cooked egg noodles, if desired

 Directions

1 In small bowl, mix flour, paprika, salt and pepper; set aside.
2 In 12-inch nonstick skillet, heat 2 tablespoons of the butter over medium heat; add onion and mushrooms. Cook 5 to 7 minutes, stirring occasionally, until vegetables are tender; transfer mixture to small bowl.
3 In same skillet, melt remaining 2 tablespoons butter; add chicken, and cook 4 to 6 minutes, stirring frequently, until chicken starts to brown. Add onion and mushroom mixture back to skillet; sprinkle with flour mixture, stirring to coat. Slowly add chicken broth and Worcestershire sauce, stirring constantly.
4 Heat to simmering; reduce heat to medium-low, and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened and chicken is cooked through. Remove from heat; stir in sour cream. Garnish with parsley. Serve mixture over cooked egg noodles.

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