If stroganoff could restore its Russian creators 200 years ago, this chicken version will restore you on any winter weeknight.
2 tablespoons olive oil, divided
1 pound chicken breast tenders, cut into 1-in. pieces
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 1/2 cups unsalted chicken stock, divided
1 tablespoon all-purpose flour
1 (8-oz.) pkg. presliced cremini mushrooms
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
6 ounces uncooked wide egg noodles
1/2 cup light sour cream
1 tablespoon chopped fresh flat-leaf parsley
Est. added sugars 0g
How to Make It
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.
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I made the recipe as written except I used leftover chicken and it was perfect. I would recommend making it in advance and refrigerating it as it gets tastier if it sits a bit. Also, I used about half of the sour cream and found it plenty creamy.
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