Weeknight meals, the struggle is real. I remember thinking this would not be a problem once the kids were out of the house. After all, they were the picky eaters. It turns out that the kids were not the problem after all.
Planning a balanced meal that more than one will enjoy can be a challenge. I want to put a good meal on the table, but I do not want to spend hours in the kitchen preparing and cleaning up. What’s more, I get caught in a rut of preparing the same dishes week after week.
If you are looking for a new dish to add to your repertoire, this mouth-watering Chicken Stroganoff is quick and delicious! From start to finish it took me about 30 minutes. The list of ingredients can look a bit daunting, but most of the ingredients were already in my pantry. It’s perfect for a weeknight dinner served with noodles or rice.
Chicken Stroganoff
Ingredients
- Chicken:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 pounds boneless chicken cut into 1-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- Sauce:
- 1/2 cup chopped onion
- 3 cloves garlic minced
- 8 ounces baby bella mushrooms cleaned and sliced
- 8 ounces white mushrooms cleaned and sliced
- 2 teaspoons dijon mustard
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine (or chicken broth)
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon chopped fresh thyme leaves optional
- salt and black pepper to taste
- 1 cup sour cream
- Egg noodles or rice cooked
Instructions
- In a Dutch oven heat 2 tablespoons butter and 1 tablespoon olive oil.
- Place cubed chicken in a large zip-top bag. In a small bowl mix garlic powder, onion powder, paprika, salt, and pepper. Sprinkle over chicken in bag. Zip bag and shake to coat.
- Cook the chicken until lightly browned, in batches, in hot pan. Do not overcrowd the pan. Remove from pan to place and set aside.
- Add onion to the pan and saute until translucent. Add garlic and stir until fragrant. Add mushrooms and cook, stirring often, until browned.
- Add the dijon mustard and butter, stirring until butter melts. Add flour and stir to coat.
- Slowly add the wine and/or chicken broth, whisking continuously, to make a smooth sauce.
- Add Worcestershire sauce, paprika, thyme leaves, salt and pepper. Bring to a simmer and allow sauce to thicken slightly.
- Whisk in sour cream. Toss in the chicken and reduce the heat to low. Continue to cook for about 5 more minutes.
- Serve over cooked egg noodles or rice.
