Creamy Chicken and Mushroom Stroganoff

This chicken stroganoff, chicken in a sour cream and mushroom sauce, is a tasty spinoff of the classic beef stroganoff.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 637 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• 1 (12 ounce) package egg noodles
• 1 cup sliced mushrooms
• 1 medium onion, diced
• 1 tablespoon chopped fresh parsley, or to taste
• 1 teaspoon Greek seasoning
• 1 pound skinless, boneless chicken breasts, cut into thin strips
• 0.5 cup milk
• 0.5 cup sour cream
• 0.5 teaspoon freshly ground black pepper
• 0.5 cup chicken broth
• 0.5 teaspoon Worcestershire sauce

Recipe Instructions

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.