Chicken Stroganoff



3-4 tbsp. olive oil divided use

1 lb. chicken breasts cut into 1-inch chunks

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. paprika

1/4 tsp. cayenne pepper

1 tsp. sea salt divided use

1 tsp. ground black pepper divided use

16 oz. fresh mushrooms sliced

1 leek green top removed, sliced and separated into rings

1 small onion chopped

3 cloves garlic finely minced

4 tbsp. unsalted butter

4 tbsp. all-purpose flour(I used unbleached)

2 cups low-sodium chicken broth(or homemade chicken broth) * see note below

1 tbsp. worcestershire sauce

1/2 tsp. fresh thyme leaves

1 lb. wide egg noodles cooked and drained

1/3 cup sour cream plus more for garnish, if desired

fresh parsley chopped, for garnish

paprika for garnish

fresh thyme for garnish



In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil.

Meanwhile, cut chicken into chunks and place in a bowl.

Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings.

Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side.

(Chicken does not have to cook all the way through).

Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed).

Add remaining olive oil to the skillet.

Add mushrooms and cook until brown, about 4 minutes.

Add the leeks, onion and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes.

Whisk in the butter and flour.

Add the chicken stock, about ¼ cup at a time until all is added.

Whisk until sauce is

Add Worcestershire sauce, thyme, and the remaining salt and pepper.

Bring to a simmer and allow the sauce to thicken.

Add chicken; turn heat down to low and continue simmering for 5-8 minutes.

Add the cooked egg noodles and the sour cream and stir until combined.

Cook for 2 more minutes.

Check seasonings.

Add salt and pepper to taste.

Remove pan from heat and garnish with fresh parsley, thyme, paprika, and sour cream if desired.

Recipe Notes

NOTE: I accidentally read the original recipe incorrectly and added the pasta uncooked. So I added an additional 2 cups of homemade chicken broth and cooked the noodles about 5-7 minutes, covered, until the noodles were cooked through. Then I added an additional one-third cup of sour cream. I garnished the entrΓ©e with additional thyme and paprika. I did not feel the entrΓ©e needed any additional seasoning.

NOTE: If you add the noodles into the sauce without precooking them first, add an additional 2 cups of chicken broth and cook the noodles, covered with lid, an additional 5-7 minutes until noodles cook through.


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