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Chicken Stroganoff | Cooking with Styles

A twist on the traditional beef stroganoff recipe.

SAN DIEGO — This was the employee meal at Adoph's Restaurant in Park City, Utah once a week. Each night was something different, but after a day on the mountain, everything tasted great!

Chicken Stroganoff

  • 1 ½ lbs. Chicken thighs, boneless & skinless sliced into strips
  • 1 ½ - 2 cups Cremini Mushrooms, sliced
  • 1 ½ cups Chicken stock/broth, box type
  • 1 small Onion diced
  • 2 tbsp. Butter
  • 2 tbsp. Olive oil
  • 2 tbsp. Flour
  • 1 tsp Paprika
  • Fresh ground Pepper, 2 - 3 twists
  • 1 tsp Kosher Salt
  • 2 dashes of Worcestershire Sauce 
  • ½ cup Sour Cream, plus extra for topping
  • ¼ cup Italian Parsley, chopped
  • Egg Noodles, 16 oz. bag
  • 2 tbsp. Butter

Heat a large saucepan to medium-high heat, melt butter and Olive oil and add onion and sauté for a few minutes. 

Next comes the chicken and cook until ¾ done, follow with mushrooms for a couple more minutes. Season with Salt, Pepper, and Paprika. Sprinkle flour sauté for a couple of minutes, add chicken broth and bring to a slow boil and add Worcestershire sauce, reduce heat and simmer for 5 - 10 minutes adding more broth if needed. 

While the Stroganoff is simmering, cook the Egg noodles following the instructions on the bag, drain and toss with butter and a pinch of Italian Parsley. Just before serving mix in Sour Cream saving some for garnish. Plate the noodles, top with Chicken Stroganoff and finish with Sour Cream and Italian Parsley.

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