This chicken stroganoff is a tasty spinoff of the classic beef stroganoff! Dinner will be ready in under 45 minutes, and goes great with a side dish like green beans!
Ingredients
- 3 tablespoons butter
- 1 medium onion, diced
- 1 cup sliced mushrooms
- 1 pound skinless, boneless chicken breasts, cut into thin strips
- 1 teaspoon Greek seasoning
- ½ teaspoon freshly ground black pepper
- 1 (12 ounce) package egg noodles
- ½ cup chicken broth
- ½ cup milk
- ½ teaspoon Worcestershire sauce
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh parsley, or to taste
Directions
Step 1
Melt butter in a heavy skillet over medium heat; stir in onion and mushrooms. Reduce heat; cook and stir until onions release their liquid and mushrooms soften, about 5 minutes.
Step 2
Season chicken strips with Greek seasoning and black pepper. Place chicken in the skillet; cook and stir over medium heat until lightly browned on all sides, about 5 minutes.
Step 3
Meanwhile, bring a large pot of lightly salted water to a boil. Cook noodles at a boil until tender yet firm to the bite, about 10 minutes; drain.
Step 4
Pour chicken broth, milk, and Worcestershire sauce into skillet; slowly stir in sour cream, a tablespoonful at a time. Spoon out a small amount of sauce and whisk with flour in a small bowl until smooth. Stir flour mixture back into sauce; simmer until sauce thickens, about 5 minutes. Season with salt and ground black pepper. Serve over egg noodles; garnish with parsley.
Cook’s Note:
Blending the sour cream in without curdling can be difficult. An optional method is to blend some milk with the sour cream and slowly mix in.
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