Chicken Stroganoff | Min Yx Games Chicken Stroganoff | Min Yx Games
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Chicken Stroganoff

Chicken Stroganoff is everything you know and loves about Beef Stroganoff, made with chicken! Seared golden chicken smothered in a sour …

Ingredients

  • 3-4tbsp. olive oil divided use
  • 1lb. chicken breasts cut into 1-inch chunks
  • 1tsp. garlic powder
  • 1tsp. onion powder
  • 1/2tsp. paprika
  • 1/4tsp. cayenne pepper
  • 1tsp. sea salt divided use
  • 1tsp. ground black pepper divided use
  • 16oz. fresh mushrooms sliced
  • 1 leek-green top removed, sliced and separated into rings
  • 1small onion chopped
  • 3cloves garlic finely minced
  • 4tbsp. unsalted butter
  • 4tbsp. all-purpose flour(I used unbleached)
  • 2cups low-sodium chicken broth(or homemade chicken broth) * see note below
  • 1tbsp. worcestershire sauce
  • 1/2tsp. fresh thyme leaves
  • 1lb. wide egg noodles cooked and drained
  • 1/3cup sour cream plus more for garnish, if desired
  • fresh parsley chopped, for garnish
  • paprika for garnish
  • fresh thyme for garnish

Instructions

  1. In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil.
  2. Meanwhile, cut the chicken into chunks and place in a bowl.
  3. Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings.
  4. Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side. (Chicken does not have to cook all the way through).
  5. Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed).
  6. Add remaining olive oil to the skillet.
  7. Add mushrooms and cook until brown, about 4 minutes.
  8. Add the leeks, onion, and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes.
  9. Whisk in the butter and flour.
  10. Add the chicken stock, about ¼ cup at a time until all is added.
  11. Whisk until sauce is smooth.
  12. Add Worcestershire sauce, thyme, and the remaining salt and pepper.
  13. Bring to a simmer and allow the sauce to thicken.
  14. Add chicken; turn heat down to low and continue simmering for 5-8 minutes.
  15. Add the cooked egg noodles and the sour cream and stir until combined.
  16. Cook for 2 more minutes.
  17. Check seasonings.
  18. Add salt and pepper to taste.
  19. Remove pan from heat and garnish with fresh parsley, thyme, paprika, and sour cream if desired.

Recipe Notes

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.

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