Chicken Stroganoff



2 Tbsp. olive oil, divided
1 lb. chicken breasts, cut into 1-inch chunks
1 Tsp. garlic powder
1 Tsp. onion powder
½ Tsp. paprika
¼ Tsp. cayenne pepper
1 Tsp. salt, divided
1 Tsp. ground black pepper, divided
2 T. sliced cremini mushrooms
1 Shallot, minced
1 Small onion, chopped
3 Sarlic cloves, chopped
2 Tbsp. white wine (optional)
4 Tbsp. butter
4 Tbsp. all-purpose flour
2 T. low-sodium chicken broth
1 Tbsp. worcestershire sauce
½ Tsp. fresh thyme leaves
1 lb. egg noodles (whole wheat or regular), cooked and drained
⅓ C. sour cream, plus more for garnishing
chopped fresh parsley (optional)


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.
4-The chicken does not need to be cooked throughout.
5-Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
6-Add the the remaining tablespoon of oil to the skillet.
7-Add the mushroom and cook until brown, about 4 minutes.
8-Add the shallot, onion and garlic and stir occasionally until they are soft and translucent.
9-Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn.
10-Slowly add the chicken stock, whisking to create a smooth sauce.
11-Add the Worcestershire, thyme, and the remaining salt and pepper. 12-Bring to a simmer and allow the sauce to thicken.
13-Toss in the chicken, turn the heat down to medium-low and continue to cook for 5-8 minutes.
14-Add the egg noodles and the sour cream and stir until combined.
15-Cook for 2 more minutes, add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired.

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