Ingredients
Scale
- 3 tbsp butter divided
- 1½ lbs boneless skinless chicken breasts sliced into small strips
- 1 tsp salt divided
- ¼ tsp pepper
- ½ onion chopped
- 1 lb. cremini mushrooms sliced
- 2 cloves garlic minced
- 2 tbsp flour
- 1 tsp dijon mustard
- 2 tsp worcestershire sauce
- 1 tbsp soy sauce
- 15 oz. beef broth or chicken broth (1 can)
- ⅓ cup sour cream
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium high heat. Add the chicken strips, sprinkling with 1/2 teaspoon salt and pepper. Cook until browned on all sides and transfer to a plate.
- Melt the remaining tablespoon of butter in the same pan. Add chopped onion and sliced mushrooms, seasoning with the remaining ½ teaspoon salt. Cook until softened and any liquid has evaporated. Stir in minced garlic and cook for another minute.
- Add flour, dijon mustard, Worcestershire sauce, and soy sauce to the pan, stirring to combine.
- Pour in the beef or chicken broth and mix well.
- Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes until thickened.
- Remove the pan from heat and stir in sour cream.
- Adjust seasoning with salt and pepper to taste, then either stir in cooked egg noodles or serve the stroganoff over them.
Notes
For added flavor, use homemade broth instead of canned.
Serve with a side of green vegetables for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.