Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz cremini or button mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish
  • 8 oz egg noodles or pasta of choice

Instructions:

  1. Boil a pot of salted water and cook noodles according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned (about 5-7 minutes). Remove from skillet and set aside.
  3. In the same skillet, add onions and sauté for 3 minutes until translucent. Add garlic and mushrooms; cook until mushrooms release moisture and begin browning (about 5 minutes).
  4. Sprinkle flour over the vegetables, stirring well to coat. Gradually add chicken broth while whisking to avoid lumps. Cook until sauce thickens (about 2-3 minutes).
  5. Stir in sour cream and Worcestershire sauce. Return chicken to skillet. Heat through and season with salt and pepper to taste.
  6. Serve stroganoff over noodles and garnish with fresh parsley.