Cooklist AI
Creamy Skillet Chicken Stroganoff
Satisfy your comfort food cravings with this Creamy Skillet Chicken Stroganoff. Tender chicken pieces and hearty egg noodles are cooked up in a rich, creamy sauce with aromatic onions, mushrooms, and a touch of tangy mustard and Worcestershire sauce for an extra flavor punch. All this goodness comes...
6
30 min
TOTAL TIME
658
CALORIES
$2.16
PER SERVING
Ingredients
14 INGREDIENTS
4 SERVINGS
1/2 tsp black pepper
Directions
10 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Heat the vegetable oil in a large deep pan over medium heat.
2
Add the chicken cubes, season with salt and pepper, and cook until they are just browned. Please note, the chicken will not be fully cooked at this stage.
3
Remove the browned chicken from the pan and set aside.
4
In the same pan, melt the unsalted butter. Add the finely chopped onion and minced garlic, sautéing until softened.
5
Pour in the dry white wine, bringing it to a boil while scraping up any browned bits on the bottom of the pan with a spoon. Simmer until the wine is slightly reduced.
6
Add 2 1/2 cups of the low-sodium chicken broth to the pan and bring to a boil.
7
Add the uncooked wide egg noodles, browned chicken, dried parsley, Worcestershire sauce, and Dijon mustard. Stir well to combine all the ingredients.
8
Reduce the heat to low, cover the pan, and let it simmer for about 10 minutes until the noodles are al dente and the chicken is properly cooked.
9
Remove the cover, add the remaining 1/2 cup of chicken broth, and allow the mixture to simmer, stirring occasionally until the sauce thickens.
10
Lastly, stir in the sour cream until well incorporated. Taste and adjust the seasoning with additional salt and pepper if necessary. Serve hot and enjoy your meal.
Health Info
Macros
48g
CARBS
29g
FAT
42g
PROTEIN
Contains these allergens
EGGS
MILK
FISH
WHEAT
1 Recipe for Chicken Stroganoff
Frequently Asked Questions
What type of chicken is best to use for Chicken Stroganoff?
How can I prevent my sauce from getting too thin or thick?
Why does my chicken turn out dry?
Can I use something other than sour cream?
Do I have to use white wine in the recipe?
How do I know when the stroganoff is done cooking?
Should I use fresh or dried herbs?
What should I serve with chicken stroganoff?
Can I add other vegetables to my stroganoff?
How do I infuse more flavor into the stroganoff?
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