Chicken Stroganoff
Make this chicken stroganoff recipe when you are looking for a true comfort food that is easy in execution and offers protein packed goodness.
Servings: 4 people
Calories: 1040kcal
Equipment
Ingredients
- 2 lbs Boneless skinless chicken breasts cubed
- Kosher salt and black pepper to taste
- 1 Tbs Olive oil
- 2 tsp Garlic minced
- 3 Tbs Salted butter divided
- 8 ounce Baby bella sliced mushrooms
- ½ A yellow onion diced fine
- 2 Tbs All-purpose flour
- 1 cup Chicken stock
- ½ tsp Ground mustard
- ½ tsp Onion powder
- ½ tsp Garlic powder
- ¾ cup Sour cream
- 4 ounce Cream cheese softened
- Kosher salt and black pepper to taste
- Fresh parsley chopped for garnish
- 1 pound Large egg noodles for serving
Instructions
- Cut chicken into cubes, and season with salt and pepper
- In a large skillet, add 1 Tbs olive oil, and 2 tsps minced garlic, and saute for 1 minute.
- Add chicken to pan, and saute until browned on all sides, but not cooked through.
- Remove chicken, placing it in a large bowl, and set aside.
- Add1 Tbs butter, mushrooms and onions to the skillet and cook for 5-6 minutes, sauteeing until onions are tender. Remove from skillet, adding to the same bowl as the chicken
- Add remaining butter to skillet.
- Add flour, and whisk it together, making a roux.
- Add chicken broth, slowly, stirring constantly so it doesn’t get lumpy.
- Stir in ground mustard, garlic powder, onion powder, cream cheese and sour cream.
- Stir in chicken and vegetables, and let simmer for a few minutes, until heated through.
- Serve over egg noodles and garnish with fresh chopped parsley
Nutrition
Calories: 1040kcal | Carbohydrates: 92g | Protein: 70g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 318mg | Sodium: 579mg | Potassium: 1552mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1055IU | Vitamin C: 4.5mg | Calcium: 145mg | Iron: 3.7mg