Chicken stroganoff

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
340g broad egg noodles
1 tbsp. butter
150g chopped onion
230g sliced mushrooms (any variety and/or combination)
1 tsp. dried thyme
2 cooked chicken breast halves, cut into 2 1/2-cm pieces
120ml cup dry red wine
240ml reduced-sodium chicken broth
1 1/2 tbsp. cornstarch
2 tsp. Worcestershire sauce
Salt and freshly ground black pepper
2 tbsp. freshly chopped chives
1) Cook egg noodles according to package directions.

2) Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute.

3) In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper.

4) Transfer to a serving platter and top with chives.

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