Who doesn’t love a quick and delicious weeknight dinner?? This recipe comes from Amanda over at The Chunky Chef. You can learn more about Amanda here, you’ll love her passion and encouragement!! Since my hubby does not eat beef all that much, I was searching for a different type of stroganoff, which is how I came across this recipe. It’s wonderful and so very easy – I hope you all will enjoy it as much as we did.
For this recipe, I used my new favorite piece, the 5-Qt. Non-Stick Sauté Pan, for this recipe. Here’s a little information:
One-Pot Meal Maker
Weeknights have met their match! This 5-qt. (4.7-L) sauté pan has high walls, so it’s perfect for one-pot meals and skillet dinners for the whole family. It’s large enough to cook up to four chicken breasts at a time! The stainless-steel handle and glass lid let you easily transfer this pan from the stovetop to the oven, and the helper handle gives you the support you need to avoid spills. It’s coated on the inside and outside with high-quality nonstick coatings, which helps food slide right out and makes cleanup a breeze.
About Brilliance Nonstick Cookware
Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.
Guarantee
- 10-year guarantee
Product Details
- 5-qt. (4.7-L) capacity
- 11″ (28-cm) diameter
- Includes a lid
- Features a helper handle
- 8-layer construction with aluminum core for fast, even heating
- Interior and exterior nonstick coatings resist scratches and help release food easily
- The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
- Made without PFOA
- Heat-safe to 480°F (250°C)
- Dishwasher-safe
Click the link below to get yours today:
5-Qt. (4.7-L) Non-Stick Sauté Pan
Let’s jump right in!
Ingredients
- 1-pound chicken breast, cut into one-inch pieces
- 3-4 garlic cloves, chopped
- ½ yellow onion, finely chopped
- 12-ounces cremini mushrooms, sliced
- 1 tablespoon all-purpose flour
- 2.5 cups chicken stock, divided
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- ½ teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- ½ cup dry white wine
- 6-ounces uncooked extra wide egg noodles
- 3-4 tablespoons sour cream, or to taste
- 1 teaspoon Dijon mustard
- Chopped fresh parsley, for garnish
Instructions
Cut chicken breast, dice onion, peel and chop garlic cloves. Whisk together flour and one tablespoon chicken stock; set aside.
In large pan over medium-high heat, add 1.5 tablespoons oil, heat until shimmering. Add chicken, season with ¼ teaspoon each salt and pepper. Cook 5-7 minutes, or until chicken is cooked through. Remove chicken from pan.
Add remaining oil to pan, along with onions and mushrooms. Add remaining black pepper, paprika, thyme, oregano and red pepper flakes. Sauté for 6 minutes, or until onions are translucent and mushrooms are golden. Add garlic, stirring to combine, and cook for 30 seconds, until fragrant.
Pour wine into pan to deglaze, scraping any browned bits from bottom of pan. Cook two minutes, until wine is reduced by half.
Add in chicken stock, and bring to a simmer. Add remaining ¾ teaspoon of salt and egg noodles to pan. Cook uncovered for 8 minutes. Pour in flour mixture, stirring to combine, cooking for one minute.
Remove from heat. Add chicken back to pan, and stir in sour cream and mustard. Top with chopped parsley, and serve immediately.
That’s it! Such an easy and scrumptious recipe. Be sure to head over to The Chunky Chef, and tell Amanda I said hello!
Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!
OCTOBER – Hosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!
OCTOBER GUEST SPECIAL:
One-Pot Chicken Stroganoff – The Chunky Chef
Equipment
Ingredients
- 1 lb boneless chicken breast
- 3-4 cloves garlic, chopped
- ½ onion, chopped
- 12 oz cremini mushrooms, sliced
- 3 tbsp olive oil
- 1 tbsp all-purpose flour
- 2.5 cups chicken stock
- 1 tsp kosher salt
- ¾ tsp black pepper
- ½ tsp paprika
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- ⅛ tsp red pepper flakes
- ½ cup dry white wine
- 6 oz extra wide egg noodles
- 3-4 tbsp sour cream, or to taste
- 1 tsp Dijon mustard
- chopped fresh parsley, for garnish
Instructions
- Cut chicken breast, slice mushrooms, dice onion, peel and chop garlic cloves. Whisk together flour and one tablespoon chicken stock; set aside.
- In large pan over medium-high heat, add 1.5 tablespoons oil,heat until shimmering. Add chicken,season with ¼ teaspoon each salt and pepper. Cook 5-7 minutes, or until chicken is cooked through. Remove chicken from pan.
- Add remaining oil to pan, along with onions and mushrooms. Add remaining black pepper,paprika, thyme, oregano and red pepper flakes. Sauté for 6 minutes, or until onions are translucent and mushrooms are golden. Add garlic, stirring to combine, and cook for 30 seconds, until fragrant.
- Pour wine into pan to deglaze, scraping any browned bits from bottom of pan. Cook two minutes, until wine is reduced by half.
- Add in chicken stock, and bring to a simmer. Add remaining ¾ teaspoon of salt and egg noodles to pan. Cook uncovered for 8minutes. Pour in flour mixture, stirring to combine, cooking for one minute.
- Remove from heat. Add chicken back to pan, and stir in sour cream and mustard. Top with chopped parsley, and serve immediately.
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