Chicken Stroganoff
Ingredients
- 3 large chicken breasts cut into large cubes
- 1 lb pappardelle pasta regular egg noodles work too
- 2 cups cremini mushrooms diced
- 1 cup shallots diced
- 2 large garlic cloves minced
- 2 tbsp olive oil
- ½ cup chicken stock
- ½ cup sour cream
- 3 tbsp fresh sage diced
- salt and pepper
Instructions
- In a large skillet, drizzle 1 tbsp of olive oil and then place the chicken chunks in the pan. Cook completely through, then remove from the pan.
- Add in another tbsp of olive oil and then the diced shallots. Sauté for a couple of minutes and then add in the mushrooms and garlic. Sauté again for another 2-3 minutes.
- Pour the chicken stock into the pan of sautéed mushrooms, shallots, and garlic. Stir to remove any bits that may be stuck to the bottom of the skillet. Add in the sour cream, and 2 tbsp of the fresh sage. Place the cooked chicken back into the skillet to warm through. Doing this will also help meld the flavors with the chicken and the sauce. Salt and pepper to taste.
- Cook the noodles according to the box. Plate the noodles first and then pour the sauce and chicken over the top. Garnish with the rest of the fresh sage. Serve immediately.
Notes
If you want to substitute cream of mushroom soup for the fresh cremini mushrooms, half the sour cream and add in the cream of mushroom. So the recipe calls for ½ cup of sour cream, add in ¼ cup of sour cream and ¼ cup of cream of mushroom soup.
Nutrition
Serving: 1servingCalories: 526kcalCarbohydrates: 63gProtein: 37gFat: 13gSaturated Fat: 3gTrans Fat: 1gCholesterol: 141mgSodium: 190mgPotassium: 893mgFiber: 4gSugar: 6gVitamin A: 143IUVitamin C: 5mgCalcium: 84mgIron: 3mg
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