Creamy Chicken Stroganoff

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 2 hours 55 minutes

配料

1 1/2 pounds chicken breasts or cutlets

salt and pepper (to taste)

1 tablespoon (15ml) Worcestershire sauce

1 teaspoon garlic powder

2 tablespoons (30ml) neutral oil

1 pound (454g) wide egg noodles

6 tablespoons (90ml) olive oil (divided)

1 1/2 pounds (680g) cremini mushrooms (thick sliced)

6 tablespoons (84g) butter (divided)

1 large onion (sliced)

1/4 cup (32g) flour

1/2 cup (120ml) dry white wine

3 cups (720ml) low-sodium chicken stock (divided)

1/2 cup (120ml) heavy cream

1/2 cup (120g) sour cream

1 tablespoon (15g) Dijon Mustard

2 tablespoons (30ml) Worcestershire sauce

2 teaspoons Hungarian paprika

1 cup (240ml) pasta water (for thinning, if needed)

salt and pepper (to taste)

1 cup chopped pickles (for serving, optional)

步骤

For the chicken

In a large bowl mix the chicken with the worcestershire, pepper, salt, and garlic powder. Refrigerate for at least 2 hours, or up to overnight.

Heat a large pan to medium-high heat and add the neutral oil. Sear the chicken breasts for 3-4 minutes on the first side then 2-3 minutes on the second side or until browned. Remove the chicken breasts to a dish and tent with foil to keep warm. Pour 1/2 cup of chicken stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1/2 cups of chicken stock and set aside.

After the chicken has rested for at least 5 minutes, slice it into bite size pieces and set it aside tented with foil.

For the chicken stroganoff

Bring a large pot of salted water to boil.

Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl.

Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft and brown (about 10-15 minutes).

At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water.

Add the flour to the pan and cook for 2 minutes or until all of the white specks are gone.

Add the white wine and chicken stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits.

Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, sliced chicken and juices, mustard, Worcestershire sauce, and paprika. Continue to cook at a low simmer while waiting for the noodles.

Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat.

Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley and serve with chopped pickles. Enjoy!

营养

• 卡路里: 880 kcal
• 总脂肪: 45.5 g
• 饱和脂肪: 18.9 g
• 胆固醇: 228 mg
• 钠: 664 mg
• 总碳水化合物: 74.1 g
• 膳食纤维: 4.4 g
• 总糖: 15.8 g
• 蛋白质: 43 g