With plenty of earthy mushrooms and a tangy sour cream sauce, chicken stroganoff is a lighter take on traditional beef stroganoff. Perfect for weeknight dinners or to serve to guests!
2tablespoonschopped fresh parsley, plus more for garnish
Instructions
Cook noodles according to directions on package.
Meanwhile, in a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add sliced chicken and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, about 6 minutes, depending on thickness of slices. Remove from pan, and set aside.
Add 1 tablespoon oil to pan and reduce heat to medium. Add onions and mushrooms, season with additional pepper if you like, and cook until onions are translucent and mushrooms are cooked. Sprinkle with flour and thyme, stirring to coat vegetables with flour. Cook for 1 to 2 minutes, stirring constantly.
Return chicken to pan. Pour in wine and increase heat to high. Scrape any brown bits off the bottom of the pan and continue to cook until wine is reduced by about half. Add chicken broth and continue to cook for 2 to 3 minutes or until slightly thickened..
Remove from heat and let set for 2 minutes. After 2 minutes, stir in sour cream, Dijon mustard, and parsley.
Taste and season with more salt and pepper as desired. Serve over noodles, garnished with additional parsley, if desired.
Video
Notes
Although stroganoff is traditionally served with egg noodles, this recipe is great with white or brown rice, too.
If you prefer dark meat, boneless skinless chicken thighs can be substituted.