Chicken stroganoff has all the creamy comfort of beef stroganoff, made lighter with chicken. Comes together easily, making a delicious weeknight dinner.
If y’all have been around here for any length of time, then you know that we are a passionate soccer family. I played the game a million years ago, two of the Sons play, I’ve coached a team for the past 8 years, and I’m holding out hope that at least one more of my boys will want to take up the sport. We start practicing before the snow melts in the spring, and keep on going until the snow flies in the fall. Soccer is our thang.
Which is precisely why I’m still trying to figure out how we somehow ended up ensconced in basketball seaason. We don’t do basketball. I know next to nothing about the sport except that making baskets is a good thing–especially when your team sinks more baskets than the opponent. Beyond that? Forget it. Not. A. Clue. I feel like a fish out of water watching basketball. Although, I must say that watching a game that I know next to nothing about is far less stressful.
What does this mean in the grand scheme of things? Not much, except for the fact that I have to come up with more quick and easy weeknight meals–preferably that do not involve a slow cooker. For some reason, once the days get shorter, I can hardly ever remember to get that dang thing started in time to do us a lick of good come dinnertime. The result is that I end up with a refrigerator full of good intentions, and a whole lot of breakfast for dinner nights.
I’m convinced that my brain runs on solar power.
Luckily, I’m in that habit of throwing together “Must Go Meals”. As in, I toss whatever must go from the refrigerator into a skillet and hope for the best.
Chicken Stroganoff is a result of one of those moments.
What began in a late night panic to feed my ravenous family turned into all the creamy comfort of a heavy stroganoff, made lighter with chicken, stock, and reduced fat sour cream. Lighter Chicken Stroganoff is a quick and easy, 30 minute meal, in any season.
All the creamy comfort of a stronganoff made lighter with chicken.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 Tbs. olive oil
- 2 Tbs. unsalted butter, divided
- 1 C. yellow onion, peeled and diced
- 4 oz. mini portabella mushrooms, rinsed and sliced (or up to 8 oz., to taste)
- 1 clove garlic, peeled and minced
- 1 1/2 lbs. boneless, skinless chicken breasts (about 2 Large), cut into 1-inch pieces
- 2 Tbs. all purpose flour
- 1/2 tsp. kosher salt (or more, to taste)
- 1/4 tsp. cracked black pepper (or more, to taste)
- 1 1/2 C. low sodium chicken stock
- 2 Tbs. Worchestershire sauce
- 2/3 C. reduced fat sour cream, at room temperature
- 16 oz. broad egg noodles, prepared according to package directions
- freshly grated nutmeg, optional
- freshly chopped oregano, optional
- Heat the olive oil and half of the butter in a large skillet set over medium heat, until the butter is melted and foaming. Saute the onions and mushrooms until tender--about 5 minutes or so--then add the garlic to the mix for an additional 30 seconds. Transfer them to a clean bowl and set aside.
- Melt the remaining butter in the skillet. Saute the chicken until browned on both sides and cooked through; between 6 and 8 minutes. Transfer the chicken to the bowl of softened vegetables. Whisk the flour, salt, and pepper into the pan juices to form a paste. Cook and stir for 2 minutes to cook off the "floury" taste. Whisk the chicken stock and Worchestershire sauce into the pan, until smooth. Continue stirring the sauce over the heat until it thickens; about 3 to 5 minutes more.
- Whisk the reduced fat sour cream into the sauce to combine. Fold in the onions, mushrooms, and chicken. Reduce the heat to medium-low, and simmer until heated through. Serve over hot, cooked egg noodles with a sprinkle of oregano and a dusting of freshly grated nutmeg.
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