Monday, November 5, 2012

Chicken Stroganoff

 
Stroganoff is traditionally made with beef, and while I've never made the traditional recipe, I do make a casserole variation. But then a few weeks ago I saw this recipe for Chicken Stroganoff on my friend's blog, A Taste of Home Cooking, and knew I wanted to try it.
 
Now Jon isn't the biggest fan of chicken, but he has tried the 100+ chicken recipes I have in this blog. He has a few favorites, like my Spicy Garlic-Lime Chicken (he requests it whenever I ask him to help out with menu planning), but in general he wouldn't be upset if I didn't put chicken on a weekly menu.
 
Then he met this recipe. We devoured it. Every last bite disappeared - sorry dad, no leftovers for lunch! It was THAT good! And wow, so quick and easy, too. Try this one!!
 
Ingredients
  • Kosher salt
  • 12 ounces wide egg noodles
  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • 4 ounces white or crimini mushrooms, sliced (about 2 cups)
  • 1 1/4 pounds skinless, boneless chicken thighs, cut into chunks (I used chicken breasts)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika, plus more for topping
  • Freshly ground pepper
  • 1 cup 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.
 

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1 comment:

The Home Cook said...

Yay! I'm so glad you liked this (and that Jon devoured it). :)