Chicken Stroganoff Recipe


  • 1 pound boneless skinless chicken breasts, cut into
  • 1/2 inch cubes 
  • 12 ounces (1 bag) wide egg noodles or green ribbon pasta 
  • 1 small yellow onion, Únely chopped 
  • 1 cup crimini mushrooms, sliced 
  • 1/2 cup snow peas 
  • 1 cup chicken broth 
  • 1/2 cup half and half 
  • 1/2 cup sour cream or plain Greek yogurt 
  • 1 tablespoon worcestershire sauce 
  • 2 tablespoons Dijon mustard 
  • 2 tablespoons all-purpose Ûour 
  • 1 tablespoon olive oil 
  • 1 tablespoon butter 
  • 1 teaspoon paprika Salt and pepper to taste 

Chicken Stroganoff Recipe

  1. Cook noodles according to package directions, drain and set aside.
  2. Heat olive oil in a large skillet over medium high heat. Add mushrooms, onions and snow peas and sauté for 4-6 minutes, until tender. Transfer to a small bowl and set aside.
  3. In the same skillet, melt butter over medium-high heat. Add chicken and cook for 5-7 minutes, until no longer pink. 
  4. To make a roux, whisk in Ûour then add half and half, chicken broth, Dijon mustard and worcestershire sauce. Continue to whisk until smooth. Bring to a simmer and cook 4-6 minutes, until sauce begins to thicken. 
  5. Add mushrooms, onions and snow peas back into the pan and reduce heat to low. Stir in sour cream or plain Greek yogurt and add paprika, salt and pepper.
  6. Serve over egg noodles or green ribbon pasta and enjoy


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