One Pot Chicken Stroganoff
Servings: 4 servings
Equipment
- 4 quart pot
- Cutting board
- knife
Ingredients
- 6 tbsp canola oil
- 2 large chicken breasts boneless and diced
- 1 tbsp kosher salt
- 1 tsp black pepper
- ½ cup white onion small diced
- 8 ounces mushrooms cleaned and sliced
- 2 garlic cloves minced
- ½ cup white wine
- 4 cups chicken stock
- 1 cup water
- 8 ounces large eggs noodles
- 8 ounces sour cream
- 1 tbsp chopped parsley
- parmesan cheese for garnish
Instructions
- In a 4 quart pot, heat 3 tablespoons of oil over medium heat.
- Season the chicken with 1/2 tablespoon salt and 1/2 teaspoon pepper. Cook chicken on all sides for 5 minutes. Remove chicken from the pot and set aside.
- Pour the remaining oil into the pot. Add the mushrooms and onions and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
- Pour in the white wine, scraping the bottom of the pan with a wooden spoon. Let simmer for 30 seconds.
- Add the chicken stock, water, noodles, diced chicken, and remaining salt and pepper. Stir to mix. Bring to a simmer. Cover and cook for 8 minutes.
- Turn the heat down to the lowest setting. Add the sour cream and mix for 2 minutes.
- Remove from heat and add chopped parsley.
- Serve with parmesan cheese (optional)
Notes
The white wine can be omitted from this recipe.