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!
Cut the chicken into cubes, and season with salt and pepper
In a large skillet, add 1 tablespoon of olive oil, and 2 teaspoons of minced garlic. Sauté for 1 minute.
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.
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
Add the remaining butter to the skillet, then add the flour, and whisk it together to make a roux.
Add the chicken broth, slowly, stirring constantly to keep from going lumpy.
Stir in the ground mustard, garlic powder, onion powder, cream cheese, and sour cream.
Stir in the chicken and vegetables, and let simmer for a few minutes until heated through.
Serve over cooked egg noodles and garnish with fresh chopped parsley. Enjoy!
- 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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