Chicken Stroganoff (for Janet)

Janet from Pennsylvania, you’re the star of today’s recipe! We know you can’t miss a minute of your favorite show’s finale tonight. This quick and easy Chicken Stroganoff is perfect for you. You’ll have a tasty meal on the table in just 30 minutes, leaving plenty of time to catch every plot twist.

Your dedication to our newsletter means the world to us. We’re so glad you’re part of our cooking community. Enjoy your show and this delicious dinner!

Exact Ingredients List

Here’s what you’ll need to whip up Janet’s quick and easy chicken stroganoff:

• 2 1/2 cups reduced-sodium chicken stock
• 1 tbsp all-purpose flour
• 3 tbsp olive oil
• 1 lb chicken breasts, cut into 1-inch pieces
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 12 oz cremini mushrooms, sliced
• 1/2 yellow onion, finely chopped
• 1/2 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/8 tsp red pepper flakes
• 3-4 cloves garlic, minced
• 1/2 cup dry white wine (like Chardonnay)
• 6 oz uncooked extra-wide egg noodles
• 3-4 tbsp sour cream
• 1 tsp whole-grain or Dijon mustard
• Fresh parsley for garnish

You probably have most of these items in your kitchen already. The recipe uses simple, everyday ingredients to create a tasty meal in no time.

Remember, you can adjust the amount of sour cream to your liking. A little extra never hurt anyone!

Instructions

Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sprinkle with salt and pepper. Cook for 5 minutes until golden brown, then remove to a plate.

Add the remaining oil to the skillet. Toss in the mushrooms and onions. Cook for 3-4 minutes until softened. Stir in the garlic, paprika, thyme, and oregano. Cook for 30 seconds until fragrant.

Pour in the wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes. Add the chicken stock and bring to a boil. Stir in the noodles and cook for 8-10 minutes until tender.

Return the chicken to the skillet and stir in the sour cream and mustard. Heat through for 1-2 minutes. Taste and adjust seasonings as needed.

Sprinkle with fresh parsley and extra black pepper before serving. Enjoy your quick and tasty chicken stroganoff!

Possible Substitutes List & Recipe Variations

You can swap chicken breasts for boneless thighs for a juicier result. Try ground chicken or turkey for a different texture.

Replace egg noodles with pasta shapes like penne or fusilli. For a low-carb option, use zucchini noodles or cauliflower rice.

Swap cremini mushrooms for white button or shiitake mushrooms. If you’re not a fan, try sliced bell peppers instead.

No white wine? Use extra chicken stock or a splash of apple cider vinegar for tang.

Make it dairy-free by using coconut cream instead of sour cream. For a richer dish, mix in some cream cheese.

Spice it up with smoked paprika or add a pinch of cayenne pepper. Toss in some frozen peas or spinach for extra veggies.

Try adding bacon bits or sun-dried tomatoes for extra flavor. Garnish with fresh dill or chives instead of parsley.

Tips, Tricks & Storing

Slice your chicken while it’s still slightly frozen for easier cutting. This helps you get even, bite-sized pieces.

Cook the mushrooms in batches if needed. Overcrowding the pan can lead to steaming instead of browning.

Don’t skimp on the sour cream! It adds richness and tang to the dish. Start with 3 tablespoons and add more to taste.

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors often get better overnight!

To reheat, warm gently on the stove or microwave. Add a splash of milk or broth if the sauce seems too thick.

Freeze portions for up to 3 months. Thaw in the fridge overnight before reheating.

Try these tasty variations:

• Swap egg noodles for rice or mashed potatoes
• Add frozen peas for extra veggies
• Use Greek yogurt instead of sour cream for a lighter option