Chicken Mushroom Stroganoff
Chicken Mushroom Stroganoff
Prep time
Cook time
Total time
A quick and easy dish to assemble in very little time, add a Mandarin salad to complete this tasty dish!
Author: Alberta Chicken Producers
Recipe type: Main Dishes
Serves: 4
Ingredients
- 6 bonless chicken thighs, rinsed, trimmed of excess fat and cut into bite size pieces
- 1-2 tbsp. Canola oil
- 1 tbsp. Paprika
- 1 tsp. Garlic Powder
- 1 tbsp. all purpose four
- ½ medium onion, diced
- 1 small container mushrooms, rinsed and quartered
- ¾ cup chicken stock
- 1 tbsp. tomato paste
- 2 small dried bay leaves
- ¼ cup plain Greek yogurt
- 1 pound dry egg noodles
- Fresh parsley for garnish
- Salt and Pepper to taste
Instructions
- Toss the chicken with the paprika, garlic powder, salt and pepper.
- Heat a skillet over medium-high heat.
- Spray with non-stick spray or add canola oil.
- Add the chicken and sear until browned on all sides, about 7 minutes total. Remove from pan and set aside.
- Add more canola oil if needed, then toss in the onions and mushrooms.
- Sauté until everything starts to brown and caramelize, about 10 minutes.
- Deglaze the pan with the chicken stock.
- Add tomato paste and bay leaves.
- Mix well.
- Add the chicken pieces back to the pan (with juices) and simmer until the chicken is cooked through and the sauce reduces and thickens, about 10 – 15 minutes.
- Lastly, remove pan from heat and stir in the yogurt.
- Take one last taste test and add salt and pepper according to taste.
- Boil egg noodles until they reach the al dente stage (a bit of a bite to them) and drain pasta.
- Add pasta to a serving bowl and add the chicken mixture on top.
- Garnish with parsley.