Go Back
Chicken Stroganoff with Egg Noodles
Andre Lewis

Chicken Stroganoff with Egg Noodles

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz wide egg noodles
  • 1 tbsp fine salt for noodle water
  • 1 1/4 lbs boneless skinless chicken thighs cut into 1/2-inch strips
  • 3/4 tsp fine salt for chicken and sauce, divided
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 10 oz cremini mushrooms thickly sliced
  • 1 small yellow onion thinly sliced
  • 1 1/2 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 tsp Dijon mustard
  • 1/2 tsp sweet paprika
  • 1/2 cup full-fat sour cream

Method
 

  1. Cook noodles with tablespoon salt according to package. Reserve 1/2 cup water; drain.
  2. Meanwhile, season chicken with 1/2 teaspoon salt and pepper. Heat oil in large skillet; cook strips 6 to 8 minutes to at least 165°F. Plate.
  3. Add butter, mushrooms, and onion; cook 8 to 10 minutes until mushroom water evaporates. Stir flour 1 minute; gradually add broth, mustard, paprika, and remaining salt. Simmer 3 minutes.
  4. Return chicken; remove from heat. Whisk 1/4 cup warm sauce into sour cream; stir back into skillet.
  5. Fold in noodles; warm over very low 1 minute without boiling. Add reserved water if needed for spoonable sauce; serve promptly.