BEST Chicken Sauce (with mushrooms)
BEST Chicken Sauce (with mushrooms)
This homemade chicken salad is the perfect dinner any night of the week. It’s full of flavor and starts to finish in 40 minutes!
We have always liked beef Stroganov, but chicken and mushrooms give this dish a different (and still delicious!) flavor profile. It is perfect for a quick and easy dinner.
Easy Chicken Chop
Hello! Natalie from Life Made Simple is here today!
I always worry about what dinner does during the week, how about you? This is the place for this kind of chicken chop.
It only takes 40 minutes from start to finish. It is so fulfilling and delicious, you will want to lick the plate clean-our 2-year-old did it!
We have realized that our kids love anything with pasta and delicious sauces, and this is the hallmark of this recipe. Add some chicken and you will make it healthier and at the same time get some protein-win!
How to make chicken sardines
First gather your ingredients, then follow these instructions to make this hearty pasta.
Chick. First, you need to cut a pound of chicken breast and season it. Once you brown the chicken, transfer it to a plate to make the sauce.
Sauce. I like to brown my mushrooms first. I made them nice and dark, then I added green onions, onions and garlic. To add flavor, you can pour in a few tablespoons of white wine, but this is completely optional (it does boil off).
Next comes butter and flour. Cook for a minute or two, then add the chicken broth until a smooth sauce is formed. Add Worcestershire sauce, thyme, salt and pepper, and simmer until thickened.
Combine. Pour in the chicken and cook for about 5 minutes until it is fully cooked. Pour in egg noodles and sour cream and cook until all are combined.
*notes: Once you add the egg noodles, they will begin to absorb the moisture from the sauce. If you like your barracuda to be particularly spicy, I suggest either reducing the amount of noodles added, or separating the sauce from the noodles and pour it before eating.
Decoration and service. Garnish with some fresh chopped parsley and enjoy immediately!
Add and replace:
This dish is super delicious and easy to customize to your specific taste. Some ideas include:
- You can use different chicken nuggets or even turkey nuggets.
- Add some of your family’s favorite vegetables. Stir-fry harder vegetables such as carrots and broccoli with mushrooms. Finally, you can add softer vegetables such as peas and corn.
- Feel free to omit the mushrooms.
- Not just for noodles! You can also pour this salad over rice, cauliflower rice or mashed potatoes.
Storage tips
You can make gravy Advance time Put it in the refrigerator to use on a busy day. I even recommend doubling the recipe so that you have two meals on hand. Complete steps 1-4, add the chicken to the gravy, then put the mixture in an airtight container. Label and freeze for up to 3 months.
When you are ready to use, just thaw it in the refrigerator. While cooking the noodles, slowly heat the gravy in a separate pan, then complete step 5.
Leftovers Can storage Store in an airtight container in the refrigerator for 3-4 days. Please note that the noodles may continue to absorb the gravy but still taste good. Reheat In a pan on the microwave or stove.
Our family likes this simple, delicious and filling meal. This is definitely something we will make over and over again. I hope you will like this chicken salad too!
For more salad dressing/noodle recipes, please check:
Course main course
American cuisine
Preparation time 10 minutes
20 minutes cooking time
Total time 30 minutes
6 servings
Calories 567 kcal
Author Little Luna
Chick
- 2 tablespoons olive oil divided
- 1 pound chicken breast cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper divided
Stroganov
- 2 cups sliced ​​butter mushrooms
- 1 shallot, chopped
- 1 small onion, chopped
- 3 cloves garlic minced
- 2 tablespoons white wine (optional)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1/2 teaspoon fresh thyme leaves
- 1 pound egg noodles (whole wheat or regular) cooked and drained
- 1/3 cup sour cream plus more garnish
- Chopped fresh parsley (optional)
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In a large saucepan, heat over medium-high heat and add 1 tablespoon of olive oil.
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At the same time, put the cut chicken into a bowl. Season with garlic powder, onion powder, chili powder, chili powder and ½ teaspoon each of salt and pepper; toss to combine.
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Put the chicken in a hot pan (be careful not to overcrowd it-you may need to make two batches) and brown it, about 2-5 minutes on each side. The chicken does not need to be fully cooked. Remove from the pot and transfer to a plate (continue to use the remaining chicken if needed).
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Add the remaining tablespoon of oil to the frying pan, then add the mushrooms and cook until brown, about 4 minutes. Then, add the shallots, onions and garlic, stirring occasionally, until they are soft and translucent. Pour in the wine and cook for 1 minute, then add butter and flour. Stir constantly, taking care not to burn. Slowly add the chicken broth and stir to make a smooth sauce. Add Worcestershire, thyme and remaining salt and pepper. Simmer on a simmer to thicken the sauce.
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Throw the chicken in, reduce the heat to medium-low, and continue to cook for 5-8 minutes. Add egg noodles and sour cream and stir until combined. Cook for another 2 minutes, season with salt and pepper, then turn off the heat and garnish with parsley if necessary.
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