Chicken Stroganoff
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 671
- Total Fat
- 23 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 238 milligrams
- Sodium
- 711 milligrams
- Carbohydrates
- 69 grams
- Dietary Fiber
- 4 grams
- Protein
- 44 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
Kosher salt
12 ounces wide egg noodles
3 tablespoons unsalted butter
1 small onion, chopped
4 ounces white or cremini mushrooms, sliced (about 2 cups)
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons all-purpose flour
1 teaspoon paprika, plus more for topping
Freshly ground pepper
1 cup fat-free low-sodium chicken or mushroom broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley
Directions
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.