the baker upstairs: simple chicken and mushroom stroganoff

12.13.2013

simple chicken and mushroom stroganoff

Yum

I can't even believe how fast this Christmas season is flying by! This year is especially hectic, with Geoff working two jobs and going to school full time, and me trying to juggle everything that comes with working outside the home, being a mom, and trying my best to keep the house running smoothly and food on the table. Along with all that busyness, there's a lot of joy mixed in too. My girls are at such fun ages right now! Abby is learning so much at school, and it's amazing to watch her grow. I love listening to her read! Lizzy is so spunky and full of energy, and keeps us giggling every day with all the funny things she says. Life is always super busy, but so fun too!

A simple skillet meal like this chicken and mushroom stroganoff is a great way to save time on a busy weeknight. I have no idea how traditional or non-traditional this stroganoff is, but here's what I do know: 1) it's easy to make, and 2) it tastes fantastic! I also love not spending the whole evening in the kitchen. It leaves me a lot more time for tickle fights and building with Legos and reading bedtime stories!

Simple Chicken and Mushroom Stroganoff
adapted from eRecipeCards

4 tablespoons butter
1 large onion, sliced into thin strips
1/2 pound mushrooms, sliced (I used baby bella)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon ground mustard
1 teaspoon rosemary
1 tablespoon flour
2 cups chicken stock
3/4 cup sour cream
2 cups cooked chicken, chopped or shredded (I used rotisserie chicken)
8 ounces egg noodles, cooked according to package directions
1 tablespoon fresh parsley

Melt the butter in a large skillet over medium heat. Add the onions and sauté until slightly softened, about one minute. Add the mushrooms, salt, pepper, garlic powder, ground mustard, and rosemary, and sauté until the mushrooms are softened and reduced. Stir in the flour and let cook one minute. Slowly add the chicken stock and bring to a simmer, stirring well to prevent the flour from clumping. Mix in sour cream and let cook a few minutes, until thickened. Add the cooked chicken and cook until heated through. Serve over noodles and sprinkle with parsley.
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1 comment :

  1. Made this tonight and it was so delicious! I love the hint of mustard! It was moreo soupy than i usually like so I would probably increase the flour or decrease the stock. Thanks for the yummy recipe

    ReplyDelete

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