Chicken Stroganoff Skillet (Printable Version)

A comforting dish featuring tender chicken and mushrooms in a creamy sauce over noodles.

# Ingredients Required:

→ Poultry

01 - 454 grams boneless skinless chicken breast, thinly sliced into bite-sized pieces
02 - Salt, to taste
03 - Ground black pepper, to taste
04 - 1/2 teaspoon dried thyme
05 - 1/2 teaspoon paprika
06 - 1 teaspoon garlic powder

→ Fats and Oils

07 - 30 milliliters olive oil
08 - 43 grams butter, divided

→ Vegetables

09 - 1 small onion, diced
10 - 2 garlic cloves, minced
11 - 227 grams white mushrooms (cremini, baby bellas, or portobellos), sliced

→ Liquids and Sauces

12 - 2 tablespoons all-purpose flour
13 - 120 milliliters white wine
14 - 300 milliliters chicken broth
15 - 1 tablespoon Dijon mustard
16 - 1 tablespoon Worcestershire sauce

→ Carbohydrates

17 - 227 grams egg noodles, cooked and drained

→ Dairy

18 - 160 milliliters sour cream

→ Garnish

19 - Chopped fresh parsley

# Guide to Cooking:

01 - Place the chicken pieces in a bowl and season evenly with salt, black pepper, dried thyme, paprika, and garlic powder. Set aside.
02 - Heat 15 milliliters of olive oil in a large skillet over medium-high heat. In two batches, add the chicken and cook for approximately 5 minutes until golden brown, stirring occasionally. Add remaining oil as needed during cooking. Remove cooked chicken from skillet and set aside.
03 - In the same skillet, melt 28 grams of butter. Add diced onion and cook until softened, about 2 minutes. Stir in minced garlic and cook for 1 minute. Add mushrooms and continue sautéing until they start browning, approximately 4 minutes.
04 - Add remaining 15 grams butter to skillet and melt. Sprinkle in flour and stir continuously to combine all ingredients, cooking for 1 to 2 minutes to remove raw flour taste.
05 - Pour in white wine and use a wooden spoon to scrape any browned bits from the pan bottom. Let the wine reduce for about 2 minutes.
06 - Gradually add half of the chicken broth while stirring to incorporate, then add remaining broth. Stir in Dijon mustard and Worcestershire sauce. Return chicken to skillet and bring to a gentle simmer. Cook for 5 to 6 minutes until chicken is thoroughly cooked and sauce thickens.
07 - Stir in sour cream carefully, ensuring the sauce does not boil. Simmer gently for 2 minutes. Adjust seasoning with salt and black pepper to taste, then remove from heat.
08 - Plate cooked egg noodles and spoon stroganoff mixture on top. Garnish with chopped parsley and serve immediately.

# Extra Suggestions:

01 - To prevent curdling, ensure the sour cream is added off the heat and the sauce is simmered gently.

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