Chicken Stroganoff
The ultimate comfort food, Chicken Stroganoff is creamy, hearty, and easy to prepare. Perfect for weeknight dinners, this dish combines tender chicken with rich flavors that will have everyone coming back for seconds. Make it tonight for a satisfying meal!
Equipment
- Large deep skillet
- Blender
Ingredients
- 1 cup Water
- 1/2 cup Sour cream
- 2 tablespoons All-purpose flour
- 2 teaspoons Chicken bouillon
- 1/2 teaspoon Sweet paprika
- 1 pound Ground chicken
- 1/4 teaspoon Kosher salt
- 1 to taste Black pepper
- 1/2 cup Chopped onion
- 1 tablespoon Tomato paste
- 8 ounces Sliced cremini mushrooms
- 1 teaspoon Worcestershire sauce
- 2 sprigs Fresh thyme
- 2 tablespoons Chopped parsley
- Egg noodles
Instructions
- In a blender combine the water, sour cream, flour, bouillon, and paprika, blend until smooth.
- Heat a large deep nonstick skillet on high heat and spray with oil. Add the chicken and salt and cook, breaking up the meat into small pieces as it cooks, about 5 minutes.
- Reduce heat to medium, add the onions and tomato paste to the pan and cook, stirring, until soft, about 4 to 5 minutes.
- Add the mushrooms, thyme and Worcestershire sauce.
- Pour the sauce over the chicken and bring to a boil. Cover and cook on low 35 to 45 minutes, until tender.
- When sauce is done, discard thyme, garnish with parsley and serve over your favorite noodles.
Notes
- Tip: Serve this over 2 ounces of your favorite egg noodles, or enjoy it over your favorite veggie noodles.
- Tip: Leftovers can be refrigerated up to 4 days.
- Tip: This can also be heated up and packed in a thermos for school lunches.