Chicken Stroganoff

Name: Chicken Stroganoff
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz pasta of your choice; 4 tbsp gluten-free flour (or regular flour); 1 tsp salt; 1/2 tsp pepper; 2 chicken breasts; 4 tbsp butter, divided; 8 oz canned mushrooms, drained; 1/4 cup white cooking wine; 1/4 tsp onion powder; 1/2 tsp dry mustard; 2 cups chicken broth; 1 cup sour cream; 1 tsp ketchup

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Chicken Stroganoff

Stephanie Goldman @cook_3867977

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Ingredients

20 mins

2 servings

8 ozpasta of your choice
4 tbspgluten-free flour (or regular flour)
1 tspsalt
1/2 tsppepper
2chicken breasts
4 tbspbutter, divided
8 ozcanned mushrooms, drained
1/4 cupwhite cooking wine
1/4 tsponion powder
1/2 tspdry mustard
2 cupschicken broth
1 cupsour cream
1 tspketchup

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Steps

20 mins

1

Cook noodles according to pkg directions. Drain well.
2

Mix flour, salt, & pepper in a large bowl. Add chicken. Toss to coat. Reserve left over flour.
3

Heat 2 tbsp butter in large skillet over medium heat until melted. Cook chicken in butter, about 4 minutes on each side or until chicken is done. Take chicken out of pan. Set aside on small plate.
4

Add mushrooms & wine to pan. Saute for 4 minutes. Remove to bowl with slotted spoon. Reserve all juices in pan.
5

Add 2 tbsp of butter, the reserved flour, onion powder, & dry mustard to pan juices. Mix well. Gradually stir in broth. Cook, stirring frequently for 3 minutes. Stir in sour cream & ketchup. Cook until thoroughly mixed & heated through. Do not boil.
6

Put some of the pasta on a plate. Ladle some sauce over pasta. Put one of the chicken breasts on top. Ladle a little more sauce on top of chicken. Spoon some of the mushrooms on top of the chicken. Serve.
7

If you would prefer, you can add mushrooms to the sauce. I leave mine on the side, since my husband hates mushrooms.