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.
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: 242 kcal, Carbohydrates: 18 g, Protein: 33 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 76 mg, Sodium: 1459 mg, Potassium: 1027 mg, Fiber: 1 g, Sugar: 7 g, Vitamin A: 79 IU, Vitamin C: 17 mg, Calcium: 122 mg, Iron: 3 mg
