Photo: Jennifer Causey
Active Time
40 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)

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

How to Make It

Step 1

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.

Step 2

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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Ratings & Reviews

Very yummy

Pamgardentrolle
February 26, 2017
We roasted zucchini, yellow squash and Brussels sprouts separately with olive oil, salt and pepper and added at the end Defiantly making this again

Great for a weeknight

CherylT
January 25, 2017
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.