Chicken Stroganoff

Chicken Stroganoff

15 minutes 43 minutes 4 servings

Ingredients

• 1 tablespoon unsalted butter
• 8 ounces cremini mushrooms, sliced
• 1 ½ teaspoons kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 ½ pounds boneless, skinless chicken breasts, cut into chunks
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, thinly sliced
• 3 tablespoons all-purpose flour
• 1 teaspoon onion powder
• 3 cups chicken broth
• ½ teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1/3 cup sour cream, plus more for serving
• Cooked wide egg noodles, for serving
• 3 tablespoons minced fresh chives

Instructions

1. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
2. Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil, and increase the heat to medium-high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Remove the chicken to a plate.
3. Add the onions to the skillet and cook until tender, 3 to 4 minutes, adding a splash of water as needed. Stir in the flour, onion powder, and garlic powder, and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, seared chicken, and cooked mushrooms. Season with additional salt to taste.
4. Reduce the heat to low and simmer until the broth thickens to a gravy and the chicken is cooked through, about 7 minutes. Stir in the sour cream.
5. Serve over egg noodles and garnish with fresh chives. Add extra sour cream, if desired.

xoKatie