Chicken Stroganoff


  • 3-4tbsp. olive oil divided use
  • 1lb. chicken breasts cut into 1-inch chunks
  • 1tsp. garlic powder
  • 1tsp. onion powder
  • 1/2tsp. paprika
  • 1/4tsp. cayenne pepper
  • 1tsp. sea salt divided use
  • 1tsp. ground black pepper divided use
  • 16oz. fresh mushrooms sliced
  • 1 leek green top removed, sliced and separated into rings
  • 1 small onion chopped
  • 3 cloves garlic finely minced
  • 4tbsp. unsalted butter
  • 4 tbsp. all-purpose flour(I used unbleached)
  • 2cups low-sodium chicken broth(or homemade chicken broth) * see note below
  • 1 tbsp. Worcestershire sauce
  • 1/2tsp. fresh thyme leaves
  • 1lb. wide egg noodles cooked and drained
  • 1/3cup sour creamplus more for garnish, if desired
  • fresh parsleychopped, for garnish
  • paprikafor garnish
  • fresh thymefor garnish


In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil.

Meanwhile, cut chicken into chunks and place in a bowl.

Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings.

Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side.

(Chicken does not have to cook all the way through).

Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed).

Add remaining olive oil to the skillet.

Add mushrooms and cook until brown, about 4 minutes.

Add the leeks, onion and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes.

Whisk in the butter and flour.

Add the chicken stock, about ¼ cup at a time until all is added.

Whisk until sauce is smooth.

Add Worcestershire sauce, thyme, and the remaining salt and pepper.

Bring to a simmer and allow the sauce to thicken.

Add chicken; turn heat down to low and continue simmering for 5-8 minutes.

Add the cooked egg noodles and the sour cream and stir until combined.

Cook for 2 more minutes.

Check seasonings.

Add salt and pepper to taste.

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.

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