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  • Chicken and Mushroom Stroganoff over Egg Noodles

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Chicken and Mushroom Stroganoff over Egg Noodles

Ingredients

  • 6 oz. Chicken Strips
  • 2 tbsp. Butter
  • 2 tbsp. olive oil
  • 1/4 whole onion — julienne
  • 1/2 c. Mushrooms — sliced
  • 1 tbsp. All-purpose flour
  • 1 c. chicken or turkey stock
  • 1/4 c. sour cream
  • 1/2 tsp. Black pepper
  • 1 tbsp. fresh parsley — chopped
  • 1 c. egg noodles — cooked

Instructions

  1. In a medium saute pan, add the butter and the olive oil. Place over a medium heat and add the onions and mushrooms. Cook for around 5 minutes until soft.
  2. Add the flour and stir until well blended. Add the stock. Bring to a simmer and reduce until thickened.
  3. Toss in the chicken strips. Cook another minute until strips have cooked through. Finish with the sour cream and the parsley. Serve over the egg nooodles.