have always loved Stroganoff. It’s
one of my go-to comfort foods. But
here’s the thing – I’m not really
committed to one variety in
particular. Sometimes I really go for
it and make it with some thinly sliced
rib-eye, sometimes I just use some
lean ground beef for a super quick
dinner, and sometimes… well
sometimes, what I really want is this
little bit lighter but just as Easy
Chicken Stroganoff. It’s a 30-minute
one-pot meal that hits the spot every
time.
Ingredients:
◦ 2 boneless skinless chicken
breasts (about 1 lb)
◦ 1/4 cup all-purpose flour, for
dredging
◦ 3 tablespoons olive oil
◦ 1 tablespoon butter
◦
8 0Z cremini mushrooms, sliced
◦ 1 small yellow onion, chopped
◦ 1 teaspoon dry mustard
◦ 1 tablespoon Worcestershire
sauce
◦ 2-3 cloves garlic, minced
◦ 1 cup chicken broth
◦ 1/2 cup sour cream
◦ Kosher salt and freshly ground
black pepper, to taste
◦ Egg noodles, for serving
How To Make Easy Chicken
Stroganoff
- Cut chicken into 1-inch pieces,
Season liberally with salt and
pepper, then toss in the 1/4 cup
flour. - Add 2 tablespoons of the olive
oil to a skillet over medium-high
heat. Working in batches if
needed, cook the chicken until
lightly browned on both sides,
about 3 minutes per side
Remove to a plate and set aside
- If needed, add remaining
tablespoon of oil before browning the second batch
- Add butter to pan, followed by
mushrooms and onions. Let
cook until liquid releases and
cooks off, about 6-8 minutes - Stir in mustard powder, Worcestershire sauce, and garlic Cook 1 minute
- Stir in broth, scraping up any browned on bits from the bottom of the pan with a wooden spoon
- Add the chicken back in and let simmer for a few minutes stirring occasionally
- Reduce heat to low, then stir in sour cream. Season with salt and pepper and serve over egg noodles or mashed potatoes
Enjoy!