Ultimate Chicken Stroganoff
Silky and creamy with an incredibly delicious depth of flavor, this Chicken Stroganoff is something the whole family will love!
Ingredients
- 2 tablespoons oil (I use avocado oil because it has a high smoke point for frying and a neutral flavor)
- 1 1/2 pounds boneless, skinless chicken breast (about 2 large breasts) , sliced into bite-sized strips or pieces
- 3 tablespoons unsalted butter
- 10 ounces fresh white button or cremini mushrooms , brushed clean and sliced
- 1 medium yellow onion , finely chopped
- 2 cloves garlic , minced
- 2 teaspoons ground dried porcini mushrooms (HIGHLY recommend for the BEST flavor!), grind in a spice/coffee grinder or pound to a powder in a ziplock bag.
- 1 tablespoon Dijon mustard
- 1/4 cup dry white wine (not "cooking" wine. Choose an inexpensive to middle of the road white drinking wine like a Sauvignon Blanc or Chardonnay)
- 3 tablespoons all-purpose flour (for gluten free see Note below)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika powder
- 1/2 teaspoon onion powder
- 2 teaspoons chopped fresh thyme leaves (or 3/4 teaspoon dried)
- 2 teaspoons Worcestershire sauce
- 2 cups quality chicken broth (we use and recommend ANETO)
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley plus more for garnish
- 12 ounces wide egg noodles , cooked according to package instructions
- OR gluten free noodles
Instructions
- Lightly season the chicken with salt and pepper. Heat the oil in a pan and lightly brown the chicken (be careful not to overcrowd the pan and work in batches if necessary). Browning the chicken is critical to the flavor of the sauce, so don't become impatient on this step. Transfer the chicken to a plate.
- Melt the butter in the same pan and add the mushrooms. Saute for 6-8 minutes or until their water is released and cooked off and the mushrooms begin to brown nicely. Add the onions and cook until soft and translucent, 4-5 minutes. Add the garlic and Dijon mustard and cook for another minute.
- Add the white wine and bring it to a boil for one minute, scraping off any browned bits on the bottom of the pan. Stir in the flour, salt, pepper, paprika, ground porcini mushrooms, onion powder, thyme, and Worcestershire sauce and cook for another 2 minutes, stirring frequently. Slowly add the chicken broth and whisk continually to prevent the flour from clumping. Bring it to a boil, reduce the heat to a low simmer, cover with the lid, and simmer for 10 minutes. Stir in the sour cream and heavy cream. Stir in the parsley, return the chicken to the sauce, and heat through. Add salt, pepper, and Dijon mustard to taste.Note: If you prefer a thinner sauce, add little more chicken broth. If you prefer it a little thicker either stir in a flour slurry or cornstarch slurry.
- Serve either on top of the egg noodles or stir the egg noodles into the sauce to evenly coat them (your choice), and served garnished with a sprinkling of chopped fresh parsley. This sauce reheats well and makes great leftovers.
Notes
For gluten free, skip the step of adding the flour and instead stir in a cornstarch slurry at the end and simmer for a minute or two until the sauce is thickened (to make the slurry dissolve 1 1/2 to 2 tablespoons cornstarch in 3 tablespoons water).
Nutrition
Calories: 792kcalCarbohydrates: 74gProtein: 55gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 238mgSodium: 1072mgPotassium: 1335mgFiber: 5gSugar: 6gVitamin A: 1017IUVitamin C: 7mgCalcium: 109mgIron: 4mg
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