Chicken Stroganoff
Prep Time
15
Minutes
Cook Time:
20
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
Calories | 808 |
---|---|
Sodium | 829.1mg |
Dietary Fiber | 5.1g |
---|---|
Sugars | 5.3g |
Protein | 57.7g |
Ingredients
16 ounces extra-wide egg noodles
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds chicken breasts
1/4 cup olive oil, divided
1/2 onion, chopped
12 ounces mushrooms, sliced
2 cloves garlic, chopped
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
3/4 cup Almond Breeze® Shelf-Stable Unsweetened Original Almondmilk
1 tablespoon Worcestershire sauce
Directions
- 1
Cook egg noodles according to package directions.
- 2
Combine minced garlic, salt, and black pepper in a bowl.
- 3
Cut chicken breasts in half lengthwise; pound until even in thickness and season on both sides with garlic mixture.
- 4
Heat a large skillet over medium-high heat; add 1 tablespoon olive oil.
- 5
Add chicken to the hot oil. Sear chicken for 2 minutes per side and turn heat down to medium and cook until chicken is no longer pink in the middle, about 6 minutes. An instant-read thermometer inserted into the thickest part of the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken from skillet to a plate and cover to keep warm.
- 6
Add remaining 3 tablespoons olive oil to the same skillet; cook and stir onion and mushrooms in the hot oil until onion is tender and mushrooms are golden brown, about 5 minutes.
- 7
Add chopped garlic to onion-mushroom mixture and cook until fragrant, about 30 seconds.
- 8
Whisk flour quickly into onion-mushroom mixture until dissolved. Add chicken broth, almond milk, and Worcestershire sauce and whisk until evenly combined. Reduce heat to low and cook until the sauce thickens, 3 to 5 minutes.
- 9
Add cooked chicken to the sauce and cook until chicken is reheated, 1 to 2 minutes.
- 10
Serve chicken and sauce over cooked egg noodles.
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