Chicken Stroganoff

Chicken Stroganoff
Chicken Stroganoff

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Kosher salt

  • 12

    ounces wide egg noodles

  • 3

    tablespoons unsalted butter

  • 1

    small onion, chopped

  • 4

    ounces white or cremini mushrooms, sliced (about 2 cups)

  • 1 1/4

    pounds skinless, boneless chicken thighs, cut into chunks

  • 2

    tablespoons all-purpose flour

  • 1

    teaspoon paprika, plus more for topping

  • Freshly ground pepper

  • 1

    cup fat-free low-sodium chicken or mushroom broth

  • 1

    tablespoon Worcestershire sauce

  • 1/2

    cup sour cream, plus more for topping

  • 2

    tablespoons chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika. Per serving: Calories 671; Fat 23 g (Saturated 11 g); Cholesterol 238 mg; Sodium 711 mg; Carbohydrate 69 g; Fiber 4 g; Protein 44 g Photograph by Christopher Testani

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