I have always loved Stroganoff. It’s one of my go-to comfort foods. But here’s the thing — I’m not really committed to one variety in particular.
Sometimes I really go for it and make it with some thinly sliced rib-eye, sometimes I just use some lean ground beef for a super quick dinner, and sometimes… well sometimes, what I really want is this little bit lighter but just as easy Chicken Stroganoff. It’s a 30-minute one-pot meal that hits the spot every time.
Yield(s): Serves 4 | 10 m prep time | 20 m cook time
Ingredients
2 boneless skinless chicken breasts (about 1 lb)
1/4 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 tablespoon butter
8 oz cremini mushrooms, sliced
1 small yellow onion, chopped
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
2-3 cloves garlic, minced
1 cup chicken broth
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste
Egg noodles, for serving
