Chicken breasts sauteed with butter, cremini mushrooms and a touch of white wine, then hit them with sour cream for a delicous Chicken Stroganoff! For a new take on traditional stroganoff, we use chicken in this easy dinner that goes from stovetop to table in just 30 minutes. We love it over egg noodles, rice …
NOTE: I accidentally read the original recipe incorrectly and added the pasta uncooked. So I added an additional 2 cups of homemade chicken broth and cooked the noodles about 5-7 minutes, covered, until the noodles were cooked through. Then I added an additional one-third cup of sour cream. I garnished the entrée with additional thyme and paprika. I did not feel the entrée needed any additional seasoning.
NOTE: If you add the noodles into the sauce without pre-cooking them first, add an additional 2 cups of chicken broth and cook the noodles, covered with lid, an additional 5-7 minutes until noodles cook through.
- 3-4tbsp. olive oildivided use
- 1lb. chicken breastscut into 1-inch chunks
- 1tsp. garlic powder
- 1tsp. onion powder
- 1/2tsp. paprika
- 1/4tsp. cayenne pepper
- 1tsp. sea saltdivided use
- 1tsp. ground black pepperdivided use
- 16oz. fresh mushroomssliced
- 1 leekgreen top removed, sliced and separated into rings
- 1small onionchopped
- 3cloves garlicfinely minced
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