Stroganoff is the definition of absolute comfort. This recipe swaps traditional beef for chicken and adds earthy cremini mushrooms to this one-pan version. Cooking the egg noodles in the same pan allows the pasta to absorb that rich liquid and release starch to thicken the sauce. Substitute boneless, skinless chicken breast for the tenders if you like. Serve with simply wilted kale dressed with a little lemon juice, or a beet salad dressed with a little horseradish cream.
- 2 tablespoons olive oil, divided
- 1 pound chicken breast tenders, cut into 1-in. pieces
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 2 1/2 cups unsalted chicken stock, divided
- 1 tablespoon all-purpose flour
- 1 (8-oz.) pkg. presliced cremini mushrooms
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme
- 1/2 cup dry white wine
- 6 ounces uncooked wide egg noodles
- 1/2 cup light sour cream
- 1 tablespoon chopped fresh flat-leaf parsley
Heat 1 tablespoon oil in a large Dutch oven over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan.
Combine 1 tablespoon stock and flour in a small bowl. Add remaining 1 tablespoon oil to pan over medium-high. Add mushrooms; cook 8 minutes. Stir in garlic and thyme; cook 1 minute. Add wine; cook 2 minutes or until reduced by half, scraping pan to loosen browned bits. Stir in remaining 2 cups and 7 tablespoons stock; bring to a simmer. Add noodles; cook, uncovered, 8 minutes or until done. Stir in flour mixture; cook 1 minute. Remove pan from heat; stir in chicken, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and sour cream. Sprinkle with parsley.