Chicken Stroganoff

A light version of the old favorite beef stroganoff - created with ingredients I had on hand. I use a store-bought roasted chicken and it's fast! The dijon/dill combination really make this

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • Cut chicken into bite-size pieces and set aside.
  • Melt 2 tablespoons butter in skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes.
  • Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes.
  • Add broth, then bourbon. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. While simmering, start the noodles (see below) and combine the sour cream and half-and-half.
  • Stir in the sour cream mixture and Dijon mustard. Add chicken. Simmer over medium-low heat until meat is heated through, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
  • Noodles:

  • Cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 2 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with chicken and sauce.
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RECIPE MADE WITH LOVE BY

@safeharb
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@safeharb
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"A light version of the old favorite beef stroganoff - created with ingredients I had on hand. I use a store-bought roasted chicken and it's fast! The dijon/dill combination really make this"
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  1. safeharb
    A light version of the old favorite beef stroganoff - created with ingredients I had on hand. I use a store-bought roasted chicken and it's fast! The dijon/dill combination really make this
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