Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If stroganoff could restore its Russian creators 200 years ago, this chicken version will restore you on any winter weeknight.

This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

total:
40 mins
active:
40 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

443 calories; fat 12.8g; saturated fat 3.3g; mono fat 6.3g; poly fat 1.8g; protein 39g; carbohydrates 39g; fiber 2g; cholesterol 111mg; iron 3mg; sodium 681mg; calcium 35mg; sugars 5g.
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