Creamy Chicken Stroganoff
by rdelassus
Creamy and tasty dish, served over egg noodles
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INGREDIENTS
- 1 1/2 pounds Boneless chicken ; up to 2 lbs
- 3 tablespoon All purpose flour
- 2 teaspoon Thyme
- 2 teaspoon Salt
- 2 teaspoon Freshly ground pepper
- 1 teaspoon Dry mustard
- 2 teaspoon Garlic powder
- 6 tablespoon Butter
- 1 medium Onion
- 10 ounce Fresh mushrooms ; Sliced
- 4 ounce Dry white wine
- 8 ounce Chicken broth
- 3/4 cup Heavy whipping cream
- 1/2 cup Light sour cream
- 8 ounce Extra Wide Egg Noodles ; uncooked
INSTRUCTIONS
Put flour and spices into a paper or plastic bag and shake to mix. Cut chicken into bite size pieces. OK to use all white, all dark or mixed chicken. Place the cut chicken into the bag and shake to cover with the flour spice mixture. Add 4 tablespoons of butter to a heavy, large skillet and melt. Dump the bag of chicken pieces into the butter, along with any remaining flour and cook until chicken lightly browned (picture 1 included). Taste a piece of the cooked chicken and add additional salt if needed. Once fully cooked, move the chicken to a bowl with a slotted spoon to leave as much butter in the pan as possible and set aside.
Start the water for the pasta, add salt to the water.
Add rest of butter to the same pan the chicken was cooked in and melt. Dice an onion and sauté for a few minutes. Add mushrooms and sauté with the onions until cooked down (picture 2 included). Add white wine and stir for a minute or two, sauce will start to thicken from the excess flour in the pan. Add the chicken back to the pan and then add chicken broth and stir in well.
Should be able to start cooking the pasta now if the water is boiling.
Add heavy cream and stir frequently. The sauce will start to thicken as it heats up. Do not use high heat. (picture 3 included)
Just before pasta is ready, add sour cream to the chicken and stir in thoroughly. Serve over pasta.
NOTES
Picture 2 - sauté onion and mushroom
rdelassus
Picture 3 - once heavy cream is added
rdelassus
Picture 1 - sauté chicken
rdelassus
Picture 4 - Ready to eat
rdelassus
Loliana77
ees55
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (491g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 906 | ||
| Calories from Fat: 418 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 46.5g | 62 % | |
| Saturated Fat 23.1g | 115 % | |
| Monounsaturated Fat 14g | ||
| Polyunsanturated Fat 5.2g | ||
| Cholesterol 295.6mg | 91 % | |
| Sodium 340.5mg | 12 % | |
| Potassium 1044.3mg | 27 % | |
| Total Carbohydrate 55.2g | 16 % | |
| Dietary Fiber 3.8g | 15 % | |
| Sugars, other 51.4g | ||
| Protein 61.3g | 88 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 906
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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