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Chicken Stroganoff (from Cooking Light) Recipe

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This recipe for Chicken Stroganoff (from Cooking Light) is from Angie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
1/4 cup light sour cream
1 tablespoon chopped fresh flat-leaf parsley
Directions:
Directions:
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.

*I cut the sour cream from 1/2 cup to 1/4 cup. It seemed like too much sour cream when I made it.

 

 

 

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