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Creamy Chicken Stroganoff

published about 2 hours ago

Credit: Laura Rege

Don’t underestimate chicken stroganoff . It might sound like old-school, standard fare, but buttery egg noodles enveloped in a creamy sour cream and chicken gravy is a delicious and comforting meal that can stand the test of time. It also happens to be a perfect option for weeknight dinner, as it’s fast to make and sure to please the whole family.

In this recipe we suggest you use shallots, rather than onion, for a more sophisticated flavor. Be sure to get nice, brown color on the chicken and vegetables as they cook in the skillet. Then scrape up the brown bits from the bottom of the pan right into the gravy for a beautiful golden color and major flavor.

Subtle changes can update the classic without taking away from the comfort factor. Try topping each dish with finely grated lemon zest or any fresh leafy green herb in addition to (or in place of) the scallion. Or switch out the buttered egg noodles with polenta , grits (bonus if they’re cheesy ), or buttered whole grains like farro or barley . To cut back on carbs, spoon chicken stroganoff over sautéed greens like kale or collards .

What Is Stroganoff Sauce Made of?

Stroganoff is a gravy-style sauce that is made from broth thickened with flour or cornstarch and finished with sour cream. Onions, mushrooms, and mustard are common ingredients in this sauce.

Credit: Shilpa Uskokovic

What to Serve with Chicken Stroganoff

• Chicken stroganoff is typically served over buttered egg noodles, but feel free to serve it over your favorite type of pasta.
• It can also be ladled over any cooked grain, such as rice, farro, barley, quinoa, polenta, or grits.
• For a healthy spin, spoon the chicken stroganoff over roasted vegetables or a hearty green salad .

What Can I Use Instead of Sour Cream?

If you aren’t going to use sour cream, stick to dairy products that add richness and tang. Crème fraîche is a richer alternative to sour cream . Try it stirred into the sauce and dolloped on top. Greek yogurt adds a nice, acidic balance with a slightly more healthful feel. Cream cheese lends a tangy bite and is perfect for melting into the sauce in place of sour cream.

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Chicken Stroganoff Recipe

Yield Serves 4

Prep time 25 minutes

Cook time 50 minutes

• red-meat-free
• tree-nut-free
• peanut-free
• soy-free
• shellfish-free
• pork-free

Per serving, based on 4 servings. (% daily value)

• Calories 696
• Fat 31.8 g (48.9%)
• Saturated 10.7 g (53.3%)
• Carbs 59.1 g (19.7%)
• Fiber 4.3 g (17.1%)
• Sugars 5.9 g
• Protein 40.0 g (80.0%)
• Sodium 1230.3 mg (51.3%)

Ingredients

• 8 ounces

  cremini mushrooms

• 2

  large shallots (5 ounces)

• 4

  garlic cloves

• 1 1/4 pound

  boneless, skinless chicken breasts (2 large breasts)

• Kosher salt

• Freshly ground black pepper

• 4 tablespoons

  olive oil

• 3 tablespoons

  all-purpose flour

• 1/2 cup

  dry white wine

• 3 cups

  low-sodium chicken broth

• 1 tablespoon

  Dijon mustard

• 1 teaspoon

  Worcestershire sauce

• 1/4 cup

  sour cream

• 1/2 teaspoon

  sweet paprika

• 8 ounces

  wide egg noodles

• 3 tablespoons

  unsalted butter

• 2

  scallions

Instructions

1. Thinly slice 8 ounces cremini mushrooms, leaving stems on. Thinly slice 2 shallots (1 cup) and thinly slice 4 cloves garlic (1 tablespoon).

2. Cut the chicken into 3/4-inch to 1-inch pieces. Season with 1/2 teaspoon salt and a few grinds of pepper.

3. In a large, high-sided skillet, heat 2 tablespoons of the olive oil over medium-high. Add the diced chicken breast in a single layer, and cook, turning a few times, until golden-brown, about 7 minutes. Remove from heat and transfer chicken to a plate.

4. When the chicken is removed to a plate, return the skillet to medium-high heat and add remaining 2 tablespoons olive oil, sliced mushrooms, and sliced shallot. Season with 1/4 teaspoon salt. Cook, stirring occasionally, scraping brown bits from the bottom of the pan as the vegetables release moisture, until golden, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the flour and cook, stirring, 1 minute more. Stir in the 2 teaspoons of Dijon mustard.

5. Pour the wine into the skillet and bring to a boil, scraping bottom of the skillet with a wooden spoon to release stuck-on bits. Boil until the wine just evaporates, about 10 seconds. Stir in the 3 cups low-sodium chicken broth, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce and return to a boil, about 3 minutes. Boil at medium-high, until the sauce coats the back of a spoon, about 10 minutes.

6. Return chicken to skillet, scraping any accumulated juices on plate into the skillet as well. Return to a boil, and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes more. Stir in 1/4 cup sour cream and 1/2 teaspoon sweet paprika until fully combined. Season to taste with salt and pepper.

7. Meanwhile, boil the 8 ounces of egg noodles in a large pot of salted water, per package instructions. Drain, return to pot, and place over medium-low heat. Add the 2 tablespoons of unsalted butter and cook, stirring, until butter is melted and coats noodles. Season with salt and pepper to taste. Remove from heat and keep warm.

8. Trim and thinly slice the 2 scallions.

9. Serve chicken stroganoff spooned over egg noodles sprinkled with scallion.

Recipe Notes

Storage: Leftovers can be stored in an airtight container and refrigerated for up to 5 days.

Source : food