Chicken Mushroom Stroganoff
A creamy, delicious, and hearty comfort food
Servings: 8
Equipment
- Large Skillet
- Turner
- Saucepan
- Colander
Ingredients
- 4 qt hot water
- 2 tbsp coarse kosher salt or 4 t table salt
- 2 bay leaves
- 16 oz dry egg noodles or other preferred noodle
- 1 tbsp oil or fat
- 1/8 t red pepper flakes
- 8 oz white mushrooms Rinsed and sliced
- 1 lb chicken breast, partially frozen Sliced into 1/4" thin by 1" pieces. This is easier if partially frozen.
- 1 cup diced onion
- 1/4 t salt
- 1 t minced fresh rosemary
- 1/2 c dry white wine
- 3 cloves garlic minced
- 3 tbsp flour if you want a thinner sauce, use 2.
- 1 1/4 c chicken broth or bouillon, or stock, or water, or milk
- 3/4 t salt
- 1/8 t paprika
- 1/2 t black pepper or to taste
- 1 1/2 c sour cream
- 3 tbsp butter to add to hot noodles, can be omitted if stirring the stroganoff and noodles together immediately.
Instructions
- Place hot water, 2 T salt, and bay leaves in saucepan and place on burn to come to a boil.
- Place skillet over high heat, add oil or fat, and when hot, add red pepper flakes and mushrooms. Sauté mushrooms for 5-8 minutes.
- Once a lot of moisture has been released and steamed away, add onion, 1/4 t salt, and chicken. Sauté for 2 minutes until chicken is no longer pink.
- Add rosemary and wine. Stir and cook to reduce moisture by half.
- Add garlic and flour. Sauté 1 minute more.
- Meanwhile, drain the noodles when they are at a desired doneness and place back in pan or in serving dish. Stir 3 tbsp butter in to keep them from clumping.
- To the sauce, add broth, salt, pepper, and paprika. Bring to a boil.
- Add sour cream and stir and simmer for about 2 minutes until thickened.
- Stir in the noodles and heat back up, or serve over hot noodles. Garnish with a sprinkle of paprika.
Notes
You can substitute mashed or fried potatoes or rice for the noodles.
A green herb, like chives or rosemary is a nice garnish.
Use two cans/jars of mushrooms instead of fresh for a short cut. This will shave 5-8 minutes off your time.
Another time saver is using the breasts of a cooked rotisserie chicken. Chop into bite size pieces and add with the broth. If doing this, add the onions with the mushrooms.