March 05, 2013
Categories: Comfort Food, Dinner, Main Dish, Poultry, Chicken, Pasta, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Skillet, Stove Top, High Protein, No Eggs, Wine, Boneless Pieces more
"Chicken Stroganoff is comforting and easy to make. It's creamy, soothes the soul and is just plain good! I recently made this and it is delish!"
- Serving Size: 1 (351.9 g)
- Calories 796.8
- Total Fat - 22.7 g
- Saturated Fat - 5.7 g
- Cholesterol - 339.4 mg
- Sodium - 519.2 mg
- Total Carbohydrate - 85.7 g
- Dietary Fiber - 4.3 g
- Sugars - 3.1 g
- Protein - 58.6 g
- Calcium - 83.7 mg
- Iron - 6.8 mg
- Vitamin C - 1.2 mg
- Thiamin - 1.5 mg
Cut chicken into 1 inch chunks. Sprinkle with salt and pepper. Heat oil in large saucepan over medium heat until it’s simmering, but not smoking.
Add onions and cook, stirring, until they’re a light golden color, about 3 minutes.
Turn heat to medium-high, add the chicken pieces, and cook, stirring, until golden on the outside and almost cooked through, about 5 minutes. Transfer the chicken and onions to a plate.
Deglaze the pan by turning the heat to high, pouring in the Marsala wine, and scraping up all the browned bits from the bottom of the pan with a wooden spoon. Boil until the liquid is reduced by half, about 1 minute.
Add chicken stock, stir, boil until the liquid begins to look syrupy, about 2 minutes.
Reduce the heat and pour any juices in the plate of chicken back into the pan.
Add Dijon mustard and Worcestershire, and simmer for 3 minutes.
Turn off the heat and whisk in sour cream, stirring until smooth. Turn heat to low, taste and salt and pepper more, if necessary.
Add the chicken and onions to the pan, and gently heat over low heat until the stroganoff is warmed through. Do not let boil.
Serve over noodles.
Tips & Variations
No special items needed.