Mushroom Recipe : Creamy Chicken and Mushroom Stroganoff

This chicken stroganoff, chicken in a sour cream and mushroom sauce, is a tasty spinoff of the classic beef stroganoff.

Ingredients

• 3 tablespoons butter
• 1 medium onion, diced
• 1 cup sliced mushrooms
• 1 pound skinless, boneless chicken breasts, cut into thin strips
• 1 teaspoon Greek seasoning
• 0.5 teaspoon freshly ground black pepper
• 1 (12 ounce) package egg noodles
• 0.5 cup chicken broth
• 0.5 cup milk
• 0.5 teaspoon Worcestershire sauce
• 0.5 cup sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh parsley, or to taste

Cooking Directions

1. Melt butter in a heavy skillet over medium heat; stir in onion and mushrooms. Reduce heat; cook and stir until onions release their liquid and mushrooms soften, about 5 minutes.
2. Season chicken strips with Greek seasoning and black pepper. Place chicken in the skillet; cook and stir over medium heat until lightly browned on all sides, about 5 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook noodles at a boil until tender yet firm to the bite, about 10 minutes; drain.
4. Pour chicken broth, milk, and Worcestershire sauce into skillet; slowly stir in sour cream, a tablespoonful at a time. Spoon out a small amount of sauce and whisk with flour in a small bowl until smooth. Stir flour mixture back into sauce; simmer until sauce thickens, about 5 minutes. Season with salt and ground black pepper. Serve over egg noodles; garnish with parsley.

Nutrition Facts

• calories637 kcal
• carbohydrateContent70 g
• cholesterolContent175 mg
• fiberContent4 g
• proteinContent42 g
• saturatedFatContent11 g
• sodiumContent454 mg
• fatContent21 g