Chicken recipes

CHICKEN STROGANOFF – 30 MINUTE, ONE POT MEAL

This own family favorite hearty chicken stroganoff is made in one pot and ready in half-hour, which makes it a perfect busy weeknight meal!

CHICKEN STROGANOFF – 30 MINUTE, ONE POT MEAL

CHICKEN STROGANOFF – 30 MINUTE, ONE POT MEAL

INGREDIENTS

  • 2 1/2 cups reduced-sodium chicken stock divided
  • 1 Tbsp all-purpose flour
  • 3 Tbsp olive oil divided
  • 1 lb. chicken breasts, cut into approximately 1-inch pieces
  • 1 tsp kosher salt divided
  • 3/4 tsp black pepper, divided
  • 12 oz cremini mushrooms, sliced
  • 1/2 yellow onion, finely chopped
  • 1/2 tsp paprika
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/8 tsp red pepper flakes
  • 3-4 cloves garlic, minced
  • 1/2 cup dry white wine (I used a chardonnay)
  • 6 oz uncooked extra-wide egg noodles
  • 3 – 4 Tbsp sour cream (more can be used if you want)
  • 1 tsp whole-grain or dijon mustard
  • chopped fresh parsley, for garnish
  • extra black pepper, for garnish

INSTRUCTIONS

    • In a small bowl, add all-purpose flour and 1 Tbsp chicken stock and whisk to combine.  Set aside.
    • To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over MED-HIGH.  Add chicken pieces to the pan, add 1/4 tsp EACH kosher salt and black pepper.  Cook 5 minutes, until golden brown and cooked through.  Remove to a plate.
  • Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms and onion.  Add remaining 1/2 tsp black pepper, paprika, dried thyme, oregano, and red pepper flakes.  Cook mushrooms about 6-7 minutes, until cooked and slightly golden.  Add garlic and cook 30 seconds, stirring often so it doesn’t burn.
  • Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor.  Cook wine about 2 minutes, or until reduced by about half.
  • Stir in remaining chicken stock and bring to a simmer.  Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked.  Stir every so often as the noodles are cooking to prevent sticking.
  • Pour in chicken stock/flour mixture, stir and cook 1 minute.
  • Turn off the heat.  Add in cooked chicken, sour cream and mustard.
  • Sprinkle with chopped parsley and serve.

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