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Chicken Stroganoff

Course: Main Courses - Poultry
Cuisine: Russian

Ingredients

For the Chicken:

  • 2 Boneless Skinless Chicken Breasts
  • Garlic Powder To Taste
  • Salt & Pepper To Taste
  • Flour For Dredging
  • Olive Oil

For the Sauce:

  • 2 Tablespoons Butter
  • 1/2 Medium Onion Chopped
  • 8 Ounces Cremini Mushrooms Sliced
  • 3 Cloves Garlic Minced
  • 3/4 Cup Chicken Broth
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Worcestershire Sauce
  • 1/2 Cup Sour Cream

Instructions

For the Chicken:

  • Dice the chicken into 1-inch pieces and season with garlic powder, salt and pepper to taste. Dredge the chicken in flour.
  • Heat olive oil in a large Dutch oven over medium-high heat. Cook the chicken in batches, being careful not to over crowd the pan so that the chicken will brown properly. Remove chicken to a bowl.
  • Note: you can also use pre-cooked rotisserie chicken in this recipe for a quick meal.

For the Sauce:

  • Add butter to the Dutch oven and sauté onions and mushroom until onion is tender and the mushrooms are fully cooked. Add garlic and cook for 1 minute.
  • Deglaze the pan with chicken broth and then add Dijon mustard and Worcestershire sauce. Add back the chicken and simmer for a couple minutes until the chicken is heated through.
  • Stir in the sour cream and heat gently being careful that the sour cream does not curdle. Taste and season with salt and pepper as needed.
  • Serve over hot cooked egg noodles.