Description
A quick and comforting chicken stroganoff featuring tender chicken, earthy mushrooms, and a creamy sour cream sauce served over egg noodles.
Ingredients
- 2 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
- 1/4 cup all-purpose flour, for dredging
- 3 tablespoons olive oil (divided)
- 1 tablespoon unsalted butter
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 1 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 2–3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- Egg noodles, for serving
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Instructions
- 1. Pat chicken breasts dry, cut into bite-sized pieces, and season with salt and pepper. Toss in flour until evenly coated.
- 2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in batches, cooking 2–3 minutes per side until lightly golden. Transfer to a plate.
- 3. Add remaining olive oil and butter to the skillet. Stir in mushrooms and onions, cooking 6–8 minutes until softened and caramelized.
- 4. Mix in dry mustard, Worcestershire sauce, and garlic. Cook for 1 minute until fragrant.
- 5. Pour in chicken broth, scraping up any browned bits for added flavor.
- 6. Return chicken to the pan. Simmer for 5–7 minutes until chicken is fully cooked and sauce reduces slightly.
- 7. Reduce heat to low. Stir in sour cream until the sauce is creamy and smooth. Adjust seasoning with salt and pepper.
- 8. Spoon over egg noodles or mashed potatoes. Garnish with fresh herbs if desired, and serve hot.