Chicken Stroganoff
Ingredients
- 3 – 4 tbsp. olive oil, divided
- 1-pound chicken breasts, cut into 1-inch chunks
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. paprika
- ¼ tsp. cayenne pepper
- 1 tsp. sea salt, divided
- 1 tsp. ground black pepper, divided
- 16-ounces fresh mushrooms, sliced
- 1 leek, green top removed, sliced and separated into rings
- 1 small onion, chopped
- 3 cloves garlic, finely minced
- 4 tbsp. unsalted butter
- 4 tbsp. all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tbsp. Worcestershire sauce
- ½ tsp. fresh thyme leaves, for garnish
- 1-pound wide egg noodles, cooked and drained
- ⅓ cup sour cream, plus more for garnish, if desired
- Fresh parsley, chopped, for garnish
- Paprika for garnish
- Fresh thyme, for garnish
Instructions
- In a large Dutch oven, over medium heat, add a couple 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.
- Serve over cooked egg noodles.