Chicken Stroganoff

Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain noodles and set aside. Do not rinse the noodles.
6 ounces egg noodles
Cut chicken into bite size pieces and season with salt and pepper.
1 pound chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper
In a large skillet or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 5–6 minutes until golden and cooked through. Remove to a plate.
¼ cup butter
In the same skillet, melt the remaining 2 tablespoons of butter. Add the onion and mushrooms; cook for 4–5 minutes, until softened and lightly browned. Stir in minced garlic, garlic powder, onion powder, and thyme. Cook another 30-45 seconds.
1 small onion, 1 ½ cup mushrooms, 1 garlic clove, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon thyme
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
⅛ cup white wine
Sprinkle flour over the vegetables and stir well to coat. Slowly whisk in chicken broth and then milk until smooth. Stir in Dijon mustard and Worcestershire sauce. Simmer 5-8 minutes until the sauce begins to thicken.
3 tablespoons all-purpose flour, 1 cup chicken broth, 1 cup milk, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce
Lower heat to medium. Stir in sour cream until creamy and well combined. Return chicken and any juices to the skillet; cook 2–3 minutes to heat through. Taste and adjust seasoning if needed.
½ cup sour cream
Spoon the chicken and sauce over the egg noodles, or toss the noodles directly into the skillet. Garnish with fresh parsley or thyme.
fresh parsley or thyme sprigs

Ingredients

Instructions

Notes

Nutrition