Chicken Stroganoff


Chicken, Dinner


2 tablespoons olive oil, divided

1 pound chicken breast tenders, cut into 1-in. pieces

1 teaspoon kosher salt, divided

3/4 teaspoon black pepper, divided

2 1/2 cups unsalted chicken stock, divided

1 tablespoon all-purpose flour

1 (8-oz.) pkg. presliced cremini mushrooms

1 tablespoon minced garlic

2 teaspoons chopped fresh thyme

1/2 cup dry white wine

6 ounces uncooked wide egg noodles

1/2 cup light sour cream

1 tablespoon chopped fresh flat-leaf parsley


Heat 1 tablespoon oil in a large Dutch oven over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan.

Combine 1 tablespoon stock and flour in a small bowl. Add remaining 1 tablespoon oil to pan over medium-high. Add mushrooms; cook 8 minutes. Stir in garlic and thyme; cook 1 minute. Add wine; cook 2 minutes or until reduced by half, scraping pan to loosen browned bits. Stir in remaining 2 cups and 7 tablespoons stock; bring to a simmer. Add noodles; cook, uncovered, 8 minutes or until done. Stir in flour mixture; cook 1 minute. Remove pan from heat; stir in chicken, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and sour cream. Sprinkle with parsley.


Calories 443 Fat 12.8g Satfat 3.3g Monofat 6.3g Polyfat 1.8g Protein 39g Carbohydrate 39g Fiber 2g Cholesterol 111mg Iron 3mg Sodium 681mg Calcium 35mg Sugars 5g Est. added sugars 0g