| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, sliced
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 packet French onion soup mix
- 1/3 cup sour cream, plus more for serving
- Cooked wide egg noodles, for serving
- 3 tablespoons minced fresh chives
Instructions
- In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
- Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream.
- Serve over egg noodles with a dollop of sour cream and garnish with fresh chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 636 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 54 g |
| Cholesterol | 189 mg |
| Sodium | 1251 mg |
Reviews
This is really really tasty! We have bad memories of stroganoff growing up, yuck! but when Katie made it, we had to try. I followed the recipe exactly and added a little Dijon mustard after the flour and also a little white wine to deglaze. So good! We served with sautéed green beans & the egg noodles. I think I’ll try with mashed potatoes next. No issues with 3 cups of broth like some have mentioned. It was perfect.
Made this for dinner tonight, reduced it as directed and it was absolutely awesome. Great dinner over egg noodles. I sautéed some snow peas in garlic to have with it. Absolutely awesome.
I loved this dish, but I too thought that there was probably 1/2 cup too much liquid. Otherwise, it was great!
The onion soup mis ix salty so be aware! We really liked it! I will make it again for a weekday meal!
This recipe is delicious! After reading the reviews, I add 5 tablespoons of flour and that did the trick to thicken sauce with the 3 cups of chicken broth!
Super flavorful and easy to make. Just add less chicken stock and all is well!
My husband and I liked this a lot but it didn’t thicken up that much. Next time I will use less broth or more flour.
Excellent, I did not salt the mushrooms or chicken because of the sodium . I added extra dried onion because I love the flavor. I think the real kick in this is the tablespoon of Worcestershire sauce adds so much flavor. I might try just the gravy with a fried pork cutlet next time. Will definitely make again.
I’ve used boneless thighs and breasts. After adding the flour to the onions, I added a little sherry. I didn’t add 3 cups of chicken broth all at once. I simply added as needed. I’ve also used some of the pasta water to smooth out the sauce.I got the perfect consistency. I will say that salting the mushrooms and the chicken, along with the onion mix, makes this dish borderline too salty. I would be judicious using the salt when called for.
Revised by adding 1 rib celery ( sliced) and 1 large clove minced garlic. Skipped the French onion soup mix as the sodium content was crazy.