Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon EACH: Italian seasoning & garlic powder
  • 1/2 teaspoon paprika
  • fine sea salt & freshly cracked pepper
  • 1 tablespoon olive oil
  • 1 and 1/2 cups diced yellow onion, ((1 large))
  • 1 and 1/2 teaspoons (2 cloves) minced garlic
  • 8 ounces sliced crimini mushrooms
  • 3 tablespoons unsalted butter
  • 2 tablespoons white all-purpose flour
  • 1 tablespoon tomato paste
  • 1 and 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 2/3 cup sour cream ((I use fat-free))
  • 1 and 1/2 teaspoons Dijon mustard
  • 10-12 ounces wide ribbon noodles or egg noodles
  • freshly chopped Italian parsley (optional)

Instruction

  • PREP: Start by preparing the veggies (the onion, garlic, and mushrooms). If you are serving this stroganoff over noodles, get water boiling for the noodles and prepare them according to the package directions; don't forget to generously salt the pasta water. We like Chicken Stroganoff best over wide ribbon noodles.
  • PREP CHICKEN: Trim the fat from the chicken breasts, dab with paper towel, and cut into 1-inch, bite sized pieces. Add chicken pieces to a bowl and toss with the Italian seasoning, garlic powder, paprika, salt and pepper. I add 1 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference (add less if chicken broth is salted). Toss chicken to coat in seasonings.
  • COOK CHICKEN: Heat 1 tablespoon olive oil in a large skillet. Add the chopped chicken in a single layer and cook for 6-8 minutes or until cooked through (160 degrees F and juices run clear). Stir the chicken often to ensure all sides are evenly cooked. Remove chicken to a large plate and tent the plate with foil.
  • COOK VEGGIES: Don't wipe out the skillet, since any browned bits will add lots of flavor! Add the 3 tablespoons butter, 1 and 1/2 cups diced onion and 1 and 1/2 teaspoon minced garlic. Cook for 3-5 minutes or until onion is translucent and fragrant. (Reduce the heat if anything is burning or browning.) Add the mushrooms and cook for another 1-2 minutes. Stir in the 1 tablespoon tomato paste and sprinkle 2 tablespoons flour on top. Stir, cooking for 1 more minute.
  • ADD CHICKEN BROTH: Gradually stir in the 1 and 1/2 cups chicken broth and then the 1/2 cup heavy cream, stirring constantly. Scrape the bottom of the pan to get any browned bits off the bottom of the pan. Bring to a simmer and then reduce the heat to medium low. Stir frequently and cook until slightly thickened, about 3-4 minutes.
  • ADD SOUR CREAM: Reduce heat to low. Add in the 2/3 cup sour cream and 1 and 1/2 teaspoons Dijon mustard. Stir until smooth and incorporated.
  • RETURN CHICKEN TO THE PAN: Add the chicken (along with any juices accumulated on the plate) to the sauce. Stir until coated and warmed through, about 1 minute. Taste and adjust for any additional salt or pepper needed. You can also add in some more Dijon here if desired.
  • SERVE: Serve chicken and sauce over cooked, drained noodles. Sprinkle with fresh chopped parsley if desired.