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wide egg noodles with cooked skinless chicken thigh strips, browned mushroom slices and softened onion in a pale tan sour-cream gravy
Andre Lewis

Chicken Stroganoff with Egg Noodles

Sour cream belongs at the end, after the mushroom broth has thickened and the chicken has cooked through. Stir a little warm sauce into it first so it blends smoothly back into the skillet. The egg noodles catch the gravy in their folds. Brown the mushrooms well and keep the chicken strips broad enough to stay tender through the short finish, rather than chopping everything into tiny pieces. A low flame after the sour cream goes in is enough to bring dinner together without boiling away its smooth texture.
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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 egg noodles in water with the tablespoon salt according to package directions. Reserve 1/2 cup noodle water and drain.
  2. Meanwhile, season chicken with 1/2 teaspoon salt and pepper. Heat oil in a large skillet and cook strips for 6 to 8 minutes until at least 165°F; transfer to a plate.
  3. Add butter, mushrooms and onion to the skillet and cook for 8 to 10 minutes until the mushroom water evaporates. Stir in flour for 1 minute, then gradually add broth, mustard, paprika and remaining salt and simmer for 3 minutes.
  4. Return chicken and remove the skillet from heat. Whisk 1/4 cup warm sauce into the sour cream, then stir that mixture into the skillet.
  5. Fold in noodles and warm over very low heat for 1 minute without boiling, adding reserved noodle water if needed for a spoonable sauce. Serve promptly.