Chicken Stroganoff

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 12 ounces broad egg noodles
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 8 ounces sliced mushrooms (any variety and/or combination)
  • 1 teaspoon dried thyme
  • 2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups)
  • 1/2 cup dry red wine
  • 1 cup reduced-sodium chicken broth
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons Worcestershire sauce
  • Salt and freshly ground black pepper
  • 2 tablespoons freshly chopped chives
Directions

Cook egg noodles according to package directions.

Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper.

Transfer to a serving platter and top with chives.


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