This Homemade Chicken Stroganoff Is Delicious And Perfect For Dinner Any Night Of The Week. Its Full Of Flavor And Is Made Start To Finish In Under 40 Minutes!

EASY CHICKEN STROGANOFF

Hi there! Natalie from Life Made Simple here today!! This cozy, comforting Chicken Stroganoff dish is perfect for those busy weeknights! It’s packed full of flavor and ready to go in just 40 minutes.

EASY CHICKEN STROGANOFF

Homemade Chicken Stroganoff - this stuff is so delicious and is a recipe perfect for dinner any night. Tastes better than restaurant Stroganoff!!

INGREDIENTS
CHICKEN

• 2 tbsp olive oil divided
• 1 lb chicken breasts cut into 1 inch chunks
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp salt divided
• 1 tsp ground black pepper divided

STROGANOFF

• 2 cup cremini mushrooms sliced
• 1 shallot minced
• 1 small onion chopped
• 3 cloves garlic chopped
• 2 tbsp white wine (optional)
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cup low-sodium chicken broth
• 1 tbsp worcestershire sauce
• 1/2 tsp fresh thyme leaves
• 1 lb egg noodles (whole wheat or regular) cooked and drained
• 1/3 cup sour cream plus more for garnishing
• fresh parsley chopped (optional)

INSTRUCTIONS

1. In a large skillet set over medium-high heat, add 1 tablespoon of olive oil.
2. Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss to combine.
3. Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
4. Add the the remaining tablespoon of oil to the skillet, and then add the mushroom and cook until brown, about 4 minutes. Then, add the shallot, onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.
5. Toss in the chicken, turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the egg noodles and the sour cream and stir until combined. Cook for 2 more minutes, add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired.

Full Recipe, Source : lilluna.com

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