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The ingredients needed to prepare Chicken Stroganoff:
- Use 8 oz pasta of your choice
- Get 4 tbsp gluten-free flour (or regular flour)
- Use 1 tsp salt
- You need 1/2 tsp pepper
- Take 2 chicken breasts
- Take 4 tbsp butter, divided
- Get 8 oz canned mushrooms, drained
- Provide 1/4 cup white cooking wine
- Provide 1/4 tsp onion powder
- Take 1/2 tsp dry mustard
- Provide 2 cups chicken broth
- You need 1 cup sour cream
- Prepare 1 tsp ketchup
Steps to make Chicken Stroganoff:
- Cook noodles according to pkg directions. Drain well.
- Mix flour, salt, & pepper in a large bowl. Add chicken. Toss to coat. Reserve left over flour.
- Heat 2 tbsp butter in large skillet over medium heat until melted. Cook chicken in butter, about 4 minutes on each side or until chicken is done. Take chicken out of pan. Set aside on small plate.
- Add mushrooms & wine to pan. Saute for 4 minutes. Remove to bowl with slotted spoon. Reserve all juices in pan.
- Add 2 tbsp of butter, the reserved flour, onion powder, & dry mustard to pan juices. Mix well. Gradually stir in broth. Cook, stirring frequently for 3 minutes. Stir in sour cream & ketchup. Cook until thoroughly mixed & heated through. Do not boil.
- Put some of the pasta on a plate. Ladle some sauce over pasta. Put one of the chicken breasts on top. Ladle a little more sauce on top of chicken. Spoon some of the mushrooms on top of the chicken. Serve.
- If you would prefer, you can add mushrooms to the sauce. I leave mine on the side, since my husband hates mushrooms.
ChicThis Chicken Mushroom Stroganoff is a creamy, savory, luxurious dinner inspired by delicious Eastern European cuisine and it's ready to eat in just half an hour! Prepare egg noodles according to package instructions and toss with butter while still hot. In a large skillet over medium heat, heat vegetable oil. If you are wanting a different type of Stroganoff - try these: Traditional Beef Stroganoff; Slow Cooker Chicken and Mushroom Stroganoff; Sausage Stroganoff. Lightly bash the chicken thighs flat and cut across the grain into thin strips.
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