How To Make Chicken Stroganoff
You only need 30 minutes to cook and prep this filling chicken stroganoff, made with tender chicken and egg noodles, all coated in a savory cream sauce!
Serves:
Ingredients
- 2lbschicken breasts,boneless, skinless, cubed
- 1tbspolive oil
- 2tspgarlic,minced
- 3tbspbutter,divided
- 8ozbaby bella mushrooms,sliced
- ½yellow onion,diced fine
- 2tbspflour
- 1cupchicken stock
- ½tspground mustard
- ½tsponion powder
- ½tspgarlic powder
- ¾cupsour cream
- 4ozcream cheese,softened
- salt and pepper,to taste
- fresh parsley,chopped, to garnish
- 1lblarge egg noodles,cooked according to package directions
Instructions
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Cut the chicken into cubes, and season with salt and pepper
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In a large skillet, add 1 tablespoon of olive oil, and 2 teaspoons of minced garlic. Sauté for 1 minute.
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Add the chicken to the pan, and sauté until browned on all sides, but not cooked through. Remove the chicken, and place it in a large bowl. Set aside.
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Add 1 tablespoon of butter, mushrooms, and onions to the skillet and cook for 5 to 6 minutes, sautéing until the onions are tender. Remove from the skillet, and add to the same bowl as the chicken
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Add the remaining butter to the skillet, then add the flour, and whisk it together to make a roux.
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Add the chicken broth, slowly, stirring constantly to keep from going lumpy.
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Stir in the ground mustard, garlic powder, onion powder, cream cheese, and sour cream.
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Stir in the chicken and vegetables, and let simmer for a few minutes until heated through.
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Serve over cooked egg noodles and garnish with fresh chopped parsley. Enjoy!
Nutrition
- Calories: 785.60kcal
- Fat: 38.27g
- Saturated Fat: 16.01g
- Trans Fat: 0.44g
- Monounsaturated Fat: 13.24g
- Polyunsaturated Fat: 5.13g
- Carbohydrates: 62.75g
- Fiber: 3.62g
- Sugar: 4.77g
- Protein: 46.96g
- Cholesterol: 212.47mg
- Sodium: 886.16mg
- Calcium: 113.77mg
- Potassium: 811.63mg
- Iron: 5.01mg
- Vitamin A: 234.02µg
- Vitamin C: 7.26mg
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