Keto Diet
Chicken Stroganoff recipe is an easy, savory dinner with a creamy and flavorful sauce!
CHICKEN STROGANOFF RECIPE
I have been feeling a little uninspired until I made this One-Pan Beef Stroganoff and thought I should make a chicken version.
It’s no secret that you guys love chicken dinners!
INGREDIENTS
- CHICKEN BREASTS – You can use chicken thighs as well. Make sure it’s cut into bite size pieces.
- OLIVE OIL
- BUTTER
- ONION
- MUSHROOMS
- BEEF BROTH – I like Better than Boullion. You can also use chicken broth since this is a chicken dish but I like the flavor of beef.
- GROUND MUSTARD
- PAPRIKA
- WORCESTERSHIRE SAUCE – I love the flavor this gives the dish.
- SOUR CREAM – Greek yogurt can be substituted.
- EGG NOODLES – Any pasta will do but egg noodles are the traditional option.
HOW TO MAKE THIS
-
In a large pot of salted water, cook egg noodles according to package instructions.
-
In a medium bowl, combine the flour, ground mustard, paprika, salt and pepper. Add the chicken and toss to coat.
-
In a large skillet, heat the olive oil over medium high heat. Add the chicken and brown on all sides for about 4-5 minutes. Remove chicken and transfer to a plate. Chicken will continue to cook later in the sauce.
-
In the same skillet as the chicken was cooked, add the butter and the onions. Cook for one minute and then add the mushrooms. Cook for 5-6 minutes or until mushrooms are brown and tender. Add the garlic and 1 tablespoon of flour; cook another 30 seconds.
-
Slowly pour the beef broth in and add the Worcestershire. Cook over medium high heat for 4-5 minutes or until mixture thickens. Stir in the sour cream and add the chicken back to the pan.
Continue to simmer until sauce reaches desired thickness. Add salt and pepper to taste. Serve over cooked egg noodles and garnish with parsley. Store leftovers in the fridge in an airtight container.
OTHER CHICKEN DINNERS
Chicken Stroganoff
Chicken Stroganoff recipe is an easy, savory dinner with a creamy and flavorful sauce!
Ingredients
NOODLES:
- 12 ounces egg noodles
CHICKEN COATING:
- 2 tablespoons all-purposed flour
- 1 teaspoon ground mustard
- 1 teaspoon ground paprika
- 1/2 teaspoon kosher salt and pepper
- 1 lb boneless skinless chicken breasts, cubed into bite sized pieces
GRAVY:
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 cup diced yellow onion
- 8 ounces sliced Cremini mushrooms, (or white button mushrooms)
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups low-sodium beef broth
- 1 tablespoons Worcestershire sauce
- 1/2 cup sour cream
Equipment
InstructionsÂ
-
In a large pot of salted water, cook egg noodles according to package instructions.
-
In a medium bowl, combine the flour, ground mustard, paprika, salt and pepper. Add the chicken and toss to coat.
-
In a large skillet, heat the olive oil over medium high heat. Add the chicken and brown on all sides for about 4-5 minutes. Remove chicken and transfer to a plate. Chicken will continue to cook later in the sauce.
-
In the same skillet as the chicken was cooked, add the butter and the onions. Cook for one minute and then add the mushrooms. Cook for 5-6 minutes or until mushrooms are brown. Add the garlic and 1 tablespoon of flour; cook another 30 seconds.
-
Slowly pour the beef broth in and add the Worcestershire. Cook over medium high heat for 4-5 minutes or until mixture thickens. Whisk in sour cream and add chicken. Continue to cook until sauce reaches desired thickness. Add salt and pepper to taste. Serve over cooked egg noodles.
