Chicken Stroganoff (144 of 150)

Beef stroganoff is one of my favorite comfort foods. I've had this recipe in my library for a long time. I'm glad I finally made it though. 

This was a good recipe. It's easy and delicious. My two favorite things. I served it over rice cuz that's how I roll. 

Chicken Stroganoff

Recipe from Cooking Light

Serves 4

• 2 T olive oil, divided
• 1 pound chicken breast tenders, cut into 1-in. pieces
• 1 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 2 1/2 c unsalted chicken stock, divided
• 1 T all-purpose flour
• 1 (8-oz.) pkg. cremini mushrooms
• 1 T minced garlic
• 2 tsp chopped fresh thyme
• 1/2 c dry white wine
• 6 ounces uncooked wide egg noodles
• 1/2 c light sour cream
• 1 T chopped fresh flat-leaf parsley

Heat 1 tablespoon oil in a large Dutch oven over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan.

Combine 1 tablespoon stock and flour in a small bowl. Add remaining 1 tablespoon oil to pan over medium-high. Add mushrooms; cook 8 minutes. Stir in garlic and thyme; cook 1 minute. 

Add wine; cook 2 minutes or until reduced by half, scraping pan to loosen browned bits. Stir in remaining 2 cups and 7 tablespoons stock; bring to a simmer. 

Add noodles; cook, uncovered, 8 minutes or until done. Stir in flour mixture; cook 1 minute. 

Remove pan from heat; stir in chicken, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and sour cream. Sprinkle with parsley.