Chicken Stroganoff
Mushroom sour cream sauce with chicken served over egg noodles.
Ingredients
- 2 lbs Chicken Thighs boneless, skinless, cut into 1-inch chunks
- 4 tbsp Butter divided
- 1 tsp Salt
- 1 tsp Pepper
- 8 oz White Mushrooms sliced
- ½ White Onion diced
- 3 Garlic Cloves minced
- 2 tsp Parsley plus more to garnish
- 1 cup White Wine pinot grigio
- 2 cups Chicken Broth
- ¼ cup Dijon Mustard
- 2 tbsp Cornstarch
- 16 oz Sour Cream
- 1 lb Wide Egg Noodles
Instructions
- Start water boiling for pasta.
- Sprinkle chicken chunks with salt and pepper.
- In a large saute pan over medium-high heat, add 2 tablespoons of butter. Once melted add chicken chunks and cook until no longer pink (8 minutes). Remove from pan.
- Add remaining butter. Once melted add mushrooms, onions, garlic and parsley. Cook and saute until mushrooms are softened. Return chicken to pan and reduce heat to medium.
- In a bowl, combine white wine, broth, dijon mustard, and cornstarch. Whisk thoroughly then pour into chicken mixture. Bring just to a bubble and reduce heat to medium-low. Cover with lid and let simmer.
- Add pasta to boiling water and cook as directed on package. Drain in colander and shake off excess water.
- Use a shallow pasta bowl to serve up a portion of noodles and a few ladles of chicken with gravy over top. Garnish with parsley if desired.
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