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Creamy Chicken Stroganoff Recipe

Creamy Chicken Stroganoff Recipe
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★★★★★

5 from 22 reviews

This Creamy Chicken Stroganoff recipe features tender strips of chicken breast sautéed with mushrooms, green onions, and garlic in a rich, creamy sauce flavored with Dijon mustard and sour cream. Served over tender egg noodles, it’s a comforting and flavorful dish perfect for family dinners or special occasions.

Ingredients

Scale

Chicken and Coating

  • 2 lbs. boneless skinless chicken breast, cut into thin strips
  • 1 tsp. kosher salt
  • 1/2 tsp. pepper
  • 1 cup flour (for coating)

For Cooking and Sauce

  • 1/2 cup butter (divided: 3 Tbsp. and remaining amount)
  • 8 oz. fresh mushrooms, sliced
  • 4 green onions, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp. lemon juice
  • 2 Tbsp. flour (for sauce)
  • 1 cup chicken broth
  • 1 Tbsp. Dijon mustard
  • 1/2 cup sour cream

Serving

  • 2 packages Reames Frozen Egg Noodles (prepared according to package instructions)

Instructions

  1. Prep the Chicken: Cut the boneless skinless chicken breast into thin strips to ensure even cooking and a tender bite.
  2. Coat the Chicken: Combine 1 cup flour, kosher salt, and pepper in a gallon-size ziplock bag. Add the chicken strips, then seal the bag and shake to evenly coat each piece with the flour mixture.
  3. Brown the Chicken: Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the coated chicken strips and sauté until browned on all sides. Remove them from the skillet and set aside.
  4. Sauté Vegetables: Add the remaining butter to the skillet. Stir in sliced mushrooms, chopped green onions, minced garlic, and lemon juice. Cook until onions are tender and mushrooms have released their moisture, about 5-7 minutes.
  5. Create the Sauce Base: Sprinkle 2 tablespoons of flour over the sautéed vegetables and cook while stirring for about one minute to remove the raw flour taste.
  6. Add Broth and Thicken: Gradually add 1 cup chicken broth while stirring constantly. Bring the mixture to a boil and continue stirring until the sauce thickens.
  7. Finish the Sauce: Stir in 1 tablespoon Dijon mustard and 1/2 cup sour cream until the sauce is smooth and creamy.
  8. Combine Chicken and Sauce: Return the browned chicken strips to the skillet, stirring to coat them well with the sauce. Cook together for a few minutes to heat through and meld flavors.
  9. Prepare Noodles and Serve: Prepare the Reames Frozen Egg Noodles according to package instructions. Plate a serving of noodles and spoon the creamy chicken stroganoff over the top. Serve immediately.

Notes

  • You can substitute Greek yogurt for sour cream for a lighter version.
  • Fresh mushrooms add more flavor than canned; opt for cremini or white button mushrooms.
  • Adjust the thickness of the sauce by adding more chicken broth if necessary.
  • For gluten-free, use gluten-free flour and gluten-free noodles.
  • Leftovers keep well refrigerated for up to 3 days.

Nutrition

Keywords: Chicken Stroganoff, creamy chicken recipe, comfort food, chicken with mushrooms, egg noodles, easy dinner recipe

Find it online: https://cheframiflavor.com/creamy-chicken-stroganoff-recipe/