Easy Chicken Stroganoff
A quick and easy recipe for Chicken Stroganoff made in a skillet instead of the slow cooker with a creamy delicious flavorful sauce that's a bit healthier for you than the traditional version.
Ingredients
- 12 ounces wide egg noodles cooked according to package directions
- 1 small yellow onion finely chopped
- 8-10 ounces mushrooms cleaned, stems removed, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound boneless skinless chicken breasts cut into small chunks seasoned with salt black pepper, and garlic powder
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 tablespoon worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1/2 cup sour cream or plain Greek yogurt
- Chopped fresh parsley for garnish
- Additional salt and pepper to taste
Instructions
- Cook egg noodles according to package directions.
- Heat 1 tablespoon olive oil over medium high heat. Add in finely chopped onion and mushrooms and sauté for about 5 minutes, or until the onions and mushrooms are tender. Remove the veggies from the pan and set aside.
- Melt 1 tablespoon butter over medium-high heat. Add in chicken chunks and cook for 5-7 minutes, until the juices run clear and the chicken is cooked through.
- Sprinkle 2 tablespoons flour in the pan.
- Add in 1 cup chicken broth, 1 tablespoon worcestershire sauce and 1 tablespoon balsamic vinegar. Stir to combine and whisk out any flour clumps. Bring to a gentle simmer and cook until the sauce starts to thicken, about five minutes.
- Add mushrooms and onions back in. Reduce heat to low. Stir in 1/2 cup sour cream or plain Greek yogurt.
- Season to taste with additional salt and black pepper.
- Garnish with chopped fresh parsley and serve over egg noodles.