Chicken Stroganoff — Katie Lee Biegel

Step 1

In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside. Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil, and increase the heat to medium-high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Remove the chicken to a plate. Add the onions to the skillet and cook until tender, 3 to 4 minutes, adding a splash of water as needed. Stir in the flour, onion powder, and garlic powder, and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, seared chicken, and cooked mushrooms. Season with additional salt to taste. Reduce the heat to low and simmer until the broth thickens to a gravy and the chicken is cooked through, about 7 minutes. Stir in the sour cream. Serve over egg noodles and garnish with fresh chives. Add extra sour cream, if desired.

Step 2

In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.

Step 3

Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil, and increase the heat to medium-high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Remove the chicken to a plate.

Step 4

Add the onions to the skillet and cook until tender, 3 to 4 minutes, adding a splash of water as needed. Stir in the flour, onion powder, and garlic powder, and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, seared chicken, and cooked mushrooms. Season with additional salt to taste.

Step 5

Reduce the heat to low and simmer until the broth thickens to a gravy and the chicken is cooked through, about 7 minutes. Stir in the sour cream.

Step 6

Serve over egg noodles and garnish with fresh chives. Add extra sour cream, if desired.