Traditionally stroganoff is made with beef, but boneless skinless chicken breast is better for you and less expensive than chuck roast or stew meat. More and more people are eating less read meat so this chicken stroganoff recipe is a perfect addition to your menu plan.
This stroganoff is great for Sunday dinner – it takes a little longer to make and may not be something you want to serve on a busy weeknight. With the family gathered for football this will fill you home with wonderful aromas and everyone’s mouth will water. They’ll be ready to come when you call “Dinner!” If you prefer, the stroganoff can be served of hot cooked brown or white rice – spätzle is also a great choice. If you know how to make your own egg noodles or spätzle then it makes this dish even better.
Remember to use salt, pepper and butter to taste – make this dish your own. Adding some chopped parsley – use dried if you don’t have fresh – to the noodles with the butter makes for a pretty presentation.
Chicken stroganoff over buttered noodles recipe
Ingredients for chicken stroganoff:
- 2 cups chicken stock
- 1 carrot, coarsely chopped
- 1 medium onion, diced
- 2 pounds boneless skinless chicken breasts, cut into 2-inch cubes
- salt and pepper – to taste
- 3 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 1 pound mushrooms, cleaned and sliced
- ½ teaspoon crushed thyme leaves
- 3 cloves garlic, minced
- 1 cup sour cream plus more for garnish
- 1 Tablespoon Dijon mustard
- 4 Tablespoons unsalted butter
- 1 package wide egg noodles – 12 to 16 ounces
- 2 Tablespoons chopped parsley leaves – plus more for garnish
How to make chicken stroganoff:
- Heat the chicken stock with the carrot and onions over medium low heat until it comes to a soft boil. Uncover and reduce heat to low
- Pat the chicken dry and season with salt and pepper.
- Heat 3 tablespoons of oil in a large heavy-bottomed skillet over high heat.
- Fry the cubed chicken in batches so that it is lightly browned on all sides.
- Lower the heat to medium and return all the chicken to the skillet.
- Add the apple cider vinegar and chicken stock with carrots and onions. Partially cover the skillet and cook on low heat for 30 to 60 minutes – until chicken is moist but not overcooked.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and garlic and cook with ½ teaspoon crushed thyme until the mushrooms are browned and cooked through. Remove from heat and set aside.
- When the chicken mixture is done remove it from the heat and fold in the mushrooms, sour cream, Dijon mustard and parsley. Add additional salt and pepper as desired.
- Meanwhile, cook the noodles in salted water according to package directions.
- Drain the noodles well, toss with butter – to taste, and season with salt and pepper. Serve the stroganoff over the noodles. Garnish with more sour cream and chopped parsley.
- Yield: approximately 6 to 8 servings depending on appetites