Description
A straightforward recipe for classic Chicken Stroganoff served over noodles.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 8 oz cremini mushrooms, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup sour cream
- 8 oz egg noodles
Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add onion and mushrooms to the same skillet. Cook until softened, about 5 minutes.
- Stir in garlic powder, salt, and pepper. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in beef broth until smooth. Bring to a simmer and cook until the sauce thickens slightly, about 3 minutes.
- Return the cooked chicken to the skillet. Reduce heat to low.
- Stir in the sour cream until fully combined. Heat through gently; do not boil.
- Serve the chicken stroganoff over the cooked egg noodles.
Notes
- For a richer flavor, use chicken broth instead of beef broth.
- If the sauce is too thick, add a splash of milk or extra broth to reach your desired consistency.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 110
Keywords: Chicken Stroganoff, chicken recipe, beef broth, sour cream sauce, egg noodles, quick dinner