Chicken Stroganoff

  • 3-4tbsp. olive oildivided use
  • 1lb. chicken breastscut into 1-inch chunks
  • 1tsp. garlic powder
  • 1tsp. onion powder
  • 1/2tsp. paprika
  • 1/4tsp. cayenne pepper
  • 1tsp. sea saltdivided use
  • 1tsp. ground black pepperdivided use
  • 16oz. fresh mushroomssliced
  • 1 leekgreen top removed, sliced and separated into rings
  • 1small onionchopped
  • 3cloves garlicfinely minced
  • 4tbsp. unsalted butter
  • 4tbsp. all-purpose flour(I used unbleached)
  • 2cups low-sodium chicken broth(or homemade chicken broth) * see note below
  • 1tbsp. worcestershire sauce
  • 1/2tsp. fresh thyme leaves
  • 1lb. wide egg noodlescooked and drained
  • 1/3cup sour creamplus more for garnish, if desired
  • fresh parsleychopped, for garnish
  • paprikafor garnish
  • fresh thymefor garnish
  1. In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil.
  2. Meanwhile, cut chicken into chunks and place in a bowl.
  3. Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings.
  4. Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side.
  5. (Chicken does not have to cook all the way through).
  6. Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed).
  7. Add remaining olive oil to the skillet.
  8. Add mushrooms and cook until brown, about 4 minutes.
  9. Add the leeks, onion and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes.
  10. Whisk in the butter and flour.
  11. Add the chicken stock, about ¼ cup at a time until all is added.
  12. Whisk until sauce is smooth.
  13. Add Worcestershire sauce, thyme, and the remaining salt and pepper.
  14. Bring to a simmer and allow the sauce to thicken.
  15. Add chicken; turn heat down to low and continue simmering for 5-8 minutes.
  16. Add the cooked egg noodles and the sour cream and stir until combined.
  17. Cook for 2 more minutes.
  18. Check seasonings.
  19. Add salt and pepper to taste.
  20. Remove pan from heat and garnish with fresh parsley, thyme, paprika, and sour cream if desired.
Recipe Notes

NOTE: I accidentally read the original recipe incorrectly and added the pasta uncooked. So I added an additional 2 cups of homemade chicken broth and cooked the noodles about 5-7 minutes, covered, until the noodles were cooked through. Then I added an additional one-third cup of sour cream. I garnished the entrée with additional thyme and paprika. I did not feel the entrée needed any additional seasoning.

NOTE: If you add the noodles into the sauce without pre-cooking them first, add an additional 2 cups of chicken broth and cook the noodles, covered with lid, an additional 5-7 minutes until noodles cook through.

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