Chicken Stroganoff

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 Stroganoff Chicken


We only later realized how much we adore the traditional beef stroganoff. Over a bed of egg noodles, it's unbelievably delicious, creamy, and hearty. The chicken version is also delicious. Though a tad lighter than the original, it is still incredibly tasty and soothing.

Brown rice or mashed cauliflower are two healthful replacements for egg noodles. It tastes great when paired with a simple kale salad as a vegetable side dish.

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INGREDIENTS
  • 1 box (12 oz) of egg noodles
  • A tbsp. of butter
  • Vegetable oil, 1 tablespoon
  • 1 lb. of boneless, skinless, and cut into 1-inch chunks chicken breasts
  • Halal salt
  • Black pepper freshly ground
  • Divided 2 tablespoons of extra virgin olive oil
  • 1 lb. of finely sliced baby Bella mushrooms
  • Chop one big onion, in half
  • 2 minced garlic cloves
  • 2 teaspoons of freshly chopped rosemary or thyme leaves
  • 4 c. divided low-sodium chicken broth
  • Dijon mustard, 2 teaspoons
  • Worcestershire sauce, 1 teaspoon
  • 1 tablespoon cornstarch
  • 2 tablespoons of sour cream + additional for serving
  • Freshly cut parsley, 2 tablespoons
DIRECTIONS

While still hot, prepare egg noodles per the directions on the box and mix with butter.

Vegetable oil should be warmed up in a big pan over medium heat. Add the chicken and sear it for 8 to 10 minutes, until it is brown on all sides. Add salt and pepper at this point. Work in groups if necessary. Place the chicken in a big basin after removing it.

Add one tablespoon of oil and reduce the heat to medium. Add the mushrooms and simmer for 8 to 10 minutes or until brown and soft. Remove from skillet and add to chicken bowl.

Add onion and the remaining oil. Cook for 6 minutes or until softened. Add the garlic and rosemary or thyme, and simmer for 2 more minutes, or until fragrant. Bring to a boil after stirring in 3 1/2 cups of stock, mustard, and Worcestershire sauce.

Combine cornstarch and the remaining broth in a small dish. Stir into the skillet with the chicken and mushrooms that were set aside, then cook for 10 to 12 minutes, or until the mixture has thickened by roughly half. Sour cream is added after the heat is turned off. Add salt and pepper to taste.

Pour the chicken sauce over the cooked egg noodles and top with parsley and sour cream for decoration.

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