From the recipe box
Chicken Stroganoff
Shopping list
Ingredients
0 of 12 gathered
Step by step
Method
4 steps
- 1
Cut 1½ pounds boneless chicken thighs into bite-size pieces and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat 2 tablespoons oil in a wide skillet over medium-high and brown the chicken 5–7 minutes; move it to a plate.
- 2
Add 1 tablespoon butter and 12 ounces sliced mushrooms. Cook 6–8 minutes, stirring occasionally, until the mushrooms are browned and their liquid has cooked away. Add 1 diced small onion and cook 3 minutes more.
- 3
Sprinkle in 1 tablespoon flour and stir for 1 minute. Slowly add 1½ cups chicken broth and 1 teaspoon Dijon mustard. Simmer 4–5 minutes until the sauce lightly coats a spoon.
- 4
Lower the heat. Return the chicken and juices and simmer 5–8 minutes until the thickest piece reaches 165°F. Turn off the heat, stir in ½ cup sour cream, and serve over egg noodles or rice.