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Chicken strogan off
Chicken strogan off

Ayushi Pandey

Nutri-rating

Nutri-rating

Prep Time

: 10

Hours
Cooking Time

: 15

Hours
Serves

4

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy 450.0 kJ
Fat 5.13 g
Sat Fat 1.49 g
Salt 241.0 mg
Sugars 1.2 g
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Ingredients
  1. 2 tablespoons olive oil, divided
  2. 1 teaspoon kosher salt, divided
  3. 3/4 teaspoon black pepper, divided
  4. 2 1/2 cups unsalted chicken stock, divided
  5. 1 tablespoon All-Purpose Flour
  6. 1 (8-oz.) Pkg. presliced cremini mushrooms
  7. 1 tablespoon Minced Garlic
  8. 2 teaspoons Chopped Fresh Thyme
  9. 1/2 cup Dry White Wine
  10. 6 ounces Uncooked Wide Egg Noodles
  11. 1/2 cup Light Sour Cream
  12. 1 tablespoon Chopped Fresh Flat-Leaf Parsley
  13. chicken 1 pound
Steps
  1. Heat 1 tablespoon oil in a large Dutch oven over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan.
  2. Combine 1 tablespoon stock and flour in a small bowl. Add remaining 1 tablespoon oil to pan over medium-high. Add mushrooms; cook 8 minutes. Stir in garlic and thyme; cook 1 minute. Add wine; cook 2 minutes or until reduced by half, scraping pan to loosen browned bits. Stir in remaining 2 cups and 7 tablespoons stock; bring to a simmer. Add noodles; cook, uncovered, 8 minutes or until done. Stir in flour mixture; cook 1 minute. Remove pan from heat; stir in chicken, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and sour cream. Sprinkle with parsley.