Chicken Stroganoff

• Meat

  • 1 lb Chicken breasts

• Produce

  • 2 cup Cremini mushrooms
  • 3 Garlic cloves
  • 1 tsp Garlic powder
  • 1 Onion, small
  • 1 tsp Onion powder
  • 1 Parsley, fresh
  • 1 Shallot
  • 1/2 tsp Thyme, fresh leaves

• Canned Goods

  • 2 cup Chicken broth, low-sodium

• Condiments

  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 lb Egg noodles, cooked and drained whole wheat or regular

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 1 tsp Black pepper, ground
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1/3 cup Sour cream

• Beer, Wine & Liquor

  • 2 tbsp White wine

Found on lilluna.com

Ingredients

• 2 tbsp. olive oil, divided
• 1 lb. chicken breasts, cut into 1-inch chunks
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. paprika
• ¼ tsp. cayenne pepper
• 1 tsp. salt, divided
• 1 tsp. ground black pepper, divided
• -
• 2 c. sliced cremini mushrooms
• 1 shallot, minced
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 2 tbsp. white wine (optional)
• 4 tbsp. butter
• 4 tbsp. all-purpose flour
• 2 c. low-sodium chicken broth
• 1 tbsp. worcestershire sauce
• ½ tsp. fresh thyme leaves
• 1 lb. egg noodles (whole wheat or regular), cooked and drained
• ⅓ c. sour cream, plus more for garnishing
• chopped fresh parsley (optional)

Directions

• In a large skillet set over medium-high heat, add 1 tablespoon of olive oil.
• Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss to combine.
• Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
• Add the the remaining tablespoon of oil to the skillet. Add the mushroom and cook until brown, about 4 minutes. Add the shallot, onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.
• Toss in the chicken, turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the egg noodles and the sour cream and stir until combined. Cook for 2 more minutes, add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired.