As much as I love traditional beef stroganoff, we've been trying to cut down on the amount of beef we eat. I saw this recipe for Chicken Stroganoff in the latest issue of Food Network Magazine and thought I'd give it a try.
I subbed chicken breasts for the thighs because I already had them in the freezer. I also upped the amount of chicken broth to make more sauce. For some reason this was a little salty, but still yummy. I think it was a little too saucy so I left the chicken broth as 1 cup (the original amount) in the ingredient list below.
Chicken StroganoffAs seen in Food Network Magazine, October 2012Kosher salt
12 ounces wide egg noodles
3 tablespoons unsalted butter
1 small onion, chopped
4 ounces white or cremini mushrooms, sliced (about 2 cups)
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons all-purpose flour
1 teaspoon paprika, plus more for topping
Freshly ground pepper
1 cup low-sodium chicken or mushroom broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley
Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.
Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.
Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.
