Chicken Stroganoff
Looking for new ways to serve plain old chicken? How about a buttery, garlicky, savory, creamy chicken stroganoff? Serve over egg noodles or rice with extra sauce for one palate-pleasing meal!
Servings: 4 servings
Ingredients
- 2 large boneless skinless chicken breasts cut into 1-inch pieces or thin slices
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 8 ounces mushrooms sliced
- 1 yellow onion diced
- ½ teaspoon Italian herb seasoning or Herbs de Provence
- salt and pepper to taste
- 2 cups chicken broth I used reduced sodium
- 6 tablespoons worcestershire sauce
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 cup sour cream or plain greek yogurt, see note
- 3 tablespoons flour
- egg noodles or mashed potatoes or mashed potatoes, for serving
- chopped parsley for garnish, optional
Instructions
- Melt butter in a large skillet.
- Stir in garlic, mushrooms, italian seasoning and onions. Saute 3-4 minutes til garlic is fragrant and onions are translucent.
- Use a slotted spoon to transfer onions and mushrooms to a bowl and cover to keep warm.
- Add chicken pieces to the skillet and saute 4-5 minutes til chicken is cooked through.
- Add broth worcestershire sauce, dijon mustard salt, and pepper to the skillet. Bring to a simmer.
- Stir in mushrooms and onions.
- Stir together sour cream and flour. Whisk into simmering sauce until thickened.
- Taste, add salt and pepper to taste if needed. Serve over cooked egg noodles or mashed potatoes and garnish with chopped parsley if desired.
Video
Notes
Sour cream: you can use plain greek yogurt or sour cream, I recommend against using reduced fat versions as they tend to curdle.
Nutrition
Calories: 242kcal | Carbohydrates: 18g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 1459mg | Potassium: 1027mg | Fiber: 1g | Sugar: 7g | Vitamin A: 79IU | Vitamin C: 17mg | Calcium: 122mg | Iron: 3mg
