Name: Chicken Stroganoff
Prep time: 10 min
Total time: 1 min
Ingredients: 1 (12-oz.) package egg noodles; 2 tbsp. butter; 1 tbsp. vegetable oil; 1 lb. boneless skinless chicken breasts, cut into 1" pieces; Kosher salt; Freshly ground black pepper; 2 tbsp. extra-virgin olive oil, divided; 1 lb. baby bella mushrooms, thinly sliced; 1/2 large onion, chopped; 2 cloves garlic, minced; 2 tsp. fresh rosemary or thyme leaves, chopped; 4 c. low-sodium chicken broth, divided; 2 tsp. dijon mustard; 1 tsp. Worcestershire sauce; 2 tbsp. cornstarch; 2 tbsp. sour cream, plus more for serving; 2 tbsp. freshly chopped parsley

Chicken Stroganoff from Delish.com is a beef-free take on the classic.

Chicken Stroganoff

egg noodles

butter

vegetable oil

lb. boneless skinless chicken breasts, cut into 1" pieces

Kosher salt

black pepper

extra-virgin olive oil, divided

lb. baby bella mushrooms, thinly sliced

onion,

garlic,

fresh rosemary or thyme leaves, chopped

c. low-sodium chicken broth, divided

dijon mustard

Worcestershire sauce

cornstarch

sour cream,

tbsp. parsley

Prepare egg noodles according to package instructions and toss with butter while still hot.

In a large skillet over medium heat, heat vegetable oil. Add chicken and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Work in batches if needed. Remove chicken and place in a large bowl.

Lower heat to medium and add one tablespoon oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with chicken.

Add remaining oil and onion. Cook until softened, 6 minutes. Add garlic and rosemary or&nbsp;thyme cook until fragrant, 2 minutes more. Stir in 3 1/2 cups broth, mustard, and Worcestershire sauce and bring to a simmer.&nbsp;

In a small bowl, whisk together corn starch and remaining broth. Stir into skillet along with reserved chicken and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.

Spoon chicken mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.

I've made this recipe exactly as written, but had to add more cornstarch... which is just a minor tweak based on thickness of sauce preference. 
 That being said, the 2nd time I made it I omitted the mustard.
Omitted the broth and cornstarch entirely based solely on my preference for Country Brand Roasted Chicken Gravy dry packet mix.  The depth of flavor you get is amazing (yes. I am partial). Being a family of 8 with little time for prep we start with the onion and garlic, add the chicken, add the mushrooms. add the water for the gravy mix, then the dry mix.  MOST people will have to add more water...I think...then cool slightly before spooning in copious amounts of sour cream.
  It's seriously the same recipe, just much less prep/stir/cooking time and we think the flavor might be just a tad better.
   Truly a great recipe just as originally written, I'm just a lazy cook!
  Oh. yes. We serve over egg noodles for normal folks and over riced cauliflower for our keto friends.
  Thanks for sharing the recipe!

recipe has an error. Ingredient list says rosemary and recipe says thyme. I used the thyme and the flavor was good but entirely too watery. it was time to eat (two toddlers) so we just had to eat it. It needs at least 25 mins(maybe more) of simmering to get it to the correct consistency. I love lots of sauce but thicker sauce not watery.

We just made this and I was so excited for it but it honestly had NO taste to it whatsoever. Really disappointed with all the time and ingredients it took to make and it comes out so bland. The only thing I could taste was the Dijon. Yes I did season it with salt and pepper. I did everything the directions said to do.

Wow great flavor....adding more garlic next time and adding seasoning to chicken next time not just salt and pepper... My family is vegan so I use vegan chicken vegan sour cream and vegetable broth...this dish was amazing!!

I followed the recipe and it turned out great! I mixed the broth/cornstarch early when the water was boiling for the noodles (and re-stirred before adding), and didn't have any issues getting the sauce to thicken after 10 mins. (I also used about 3 cups in the sauce instead of 3.5 and added a bit extra to the noodles while they rested so I could finish cooking.) I added a bit more salt at the end too. Delicious and healthy.

This was delicious but the recipe is not perfect.  I saw it called for 4 cups of broth I knew that was too much liquid but I did listen to myself. Turned out that it is too much and my sauce was watery. I was able to fix it by adding a little cornstarch (mixed again in a separate bowl) and that helped thicken it a bit more. I also let it sit off the heat for about 5 minute before adding the sour cream. The flavor was great, I always add more seasoning when cooking chicken and made mine in the instant pot. I always think it turns out more tender/flavorable.

OK.  The ingredient list has 2 tsp. of fresh rosemary leaves, chopped.  The directions say thyme leaves with no mention of rosemary.

Awesome recipe!!!!! Gotta add a little of your own, to own it!!!I like flavor, so I add a little bit more of the ingredients plus season my chicken with garlic and adobo prior too... Quick and easy plus delicious!!!!

Good recipe instead of 2 tbsp of cornstarch I used 6 tbsp it turned out delicious. 🤤🤤🤤 Will make again!

I followed this recipe to a tee, and it never thickened. I ate it, and the flavor was great. Just had soup on top of my noodles. I think there was too much chicken broth and inconsistencies in the recipe.

I. Made this recipe as written. I did cut the recipe in half, which I’m sure made no difference. I had no issues with it being watery.I did let it simmer and thicken for 10 minutes.In my opinion it was very tasty and would make it again.

IThis recipe is just bland. I agree with the review (below) that wine will probably help. I didn't even try to reduce the liquid; I removed over two cups of it and will use it in another recipe. I use arrowroot as a thickening agent and I did add significantly more, but not directly into the pot (see another review below). I combined the arrowroot with a small amount of the hot broth and used a small wisk to blend. The second time I used much more of the arrowroot, however there is not possible to thicken that much liquid. I pre-baked the chicken and cut it into small pieces. In a last ditch attempt to save our dinner I added 8 oz. of sour cream. My husband and I added quite a bit of coarse ground sea salt and coarse ground pepper to the dish. Even with my efforts, the sauce was too bland and thin.

It's good practice to know that just because a recipe is on a website doesn't mean it works! 
This is one of those. I went against my better judgement and followed the recipe exactly...
It was bland, soupy and just not at all what it was intended to be. Really it should be redeveloped by the chef who posted it. It's a great idea and I will work on my own version of this recipe.

So the video and the recipe don’t add up and the proportions are very wrong. Also some things in the video don’t make sense. Like where are the mushrooms in the recipe?

Was very tasty and picture perfect I was extremely happy with this recipe

Excellent! Made it exactly. Well, a bit more garlic because you can never have too much garlic, a whole onion, chicken thighs instead of breast because they're more flavorful. I will be making again. It was a huge hit. Thank you!

https://streaming.hearstdigitalstudios.com/88e44cac-3dce-485c-b120-4c098d2c4c73/video_rover_16x9_1080p_hd_1591629482_7868.mp4

Chicken Stroganoff

Prep Time: 10 minutes

Total: 1 hours

Servings: 4

Cost: $17.79 /serving

Author : Lena Abraham

Ingredients

Instructions

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