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Skillet Chicken Stroganoff
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Prep Time:
35 minutes
Total Time:
35 minutes
Quick and flavorful twist on classic beef stroganoff for any busy weeknight dinner.
Ingredients:
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1 package (8 oz) white mushrooms, sliced
  • 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • Chopped Italian (flat-leaf) parsley, if desired
  • 6 cups cooked egg noodles, if desired
Instructions:
  • Combine flour, paprika, salt, and pepper in a small bowl; set aside.
  • Heat 2 tablespoons of butter in a 12-inch nonstick skillet over medium heat. Stir in onion and mushrooms, and cook for 5 to 7 minutes until vegetables are tender. Transfer the mixture to a small bowl.
  • In the same skillet, melt the remaining 2 tablespoons of butter. Add the chicken and cook for 4 to 6 minutes, stirring often until the chicken begins to brown. Return the onion and mushroom mixture to the skillet. Sprinkle with the flour mixture, stirring to coat. Gradually pour in the chicken broth and Worcestershire sauce, stirring continuously.
  • Bring the mixture to a simmer, then reduce heat to medium-low and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked. Remove from heat, stir in sour cream, and garnish with parsley. Serve over cooked egg noodles.

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