Chicken Stroganoff
Creamy chicken over egg noodles.
Ingredients
- 1 chicken breast chopped into bite-sized pieces.
- ½ tsp garlic powder
- Salt & pepper to taste
- 1 Tbsp flour
- 1 Tbsp olive oil
- 2 tsp butter
- 2 cups fresh mushrooms sliced
- ¼ cup onion chopped
- 2 tsp brown grainy mustard
- 2 tsp Worcestershire sauce
- 2 cloves garlic minced
- ¼ cup chicken stock
- ⅓ cup sour cream
- 2 servings egg noodles
- 1 Tbsp fresh parsley chopped
Instructions
- Heat the water to boil your egg noodles so they are ready when the stroganoff is done.
- Sprinkle the chicken pieces with garlic powder, salt, and pepper, then coat the chicken pieces with flour.
- Add oil to a skillet over medium heat. Sauté the chicken on one side for 5-7 minutes, then flip and cook another 5-7 minutes until just cooked through. Transfer cooked chicken to a plate.
- Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released and the mushroom are browned.
- Stir in the mustard, Worcestershire sauce, and garlic. Cook for about a minute. Add the stock and stir. Add the chicken back in, stirring occasionally, until the chicken is heated though.
- Stir in the sour cream and let it heat through for about a minute or so.
- Spoon over egg noodles and sprinkle with chopped parsley. Serve immediately.