Creamy Chicken Stroganoff
Buttery Egg Noodles and Steamed Green Beans
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (8-oz) pkg sliced mushrooms
- ¾ cup chopped onion
- 3 cloves garlic, minced
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 cup dry white wine (or use chicken broth)
- 1 (14.5-oz) can chicken broth
- 2 Tbsp Dijon mustard
- 1 (8-oz) carton sour cream
Instructions
- Sauté chicken, mushrooms, onion, and garlic in melted butter in a large skillet over medium heat, stirring occasionally, 6 minutes.
- Add flour; cook, stirring constantly, 2 minutes. Add wine and broth; cook, stirring occasionally, until thickened and bubbly. Stir in mustard, and season with salt and pepper to taste.
- Stir in sour cream; cook 2 minutes. Serve over egg noodles.
Side Dish Ingredients
- 1 (12-oz) pkg wide egg noodles
- 2 Tbsp butter
- 1 (12-oz) pkg frozen green beans
Side Dish Instructions
- Cook egg noodles according to package directions; stir in butter.
- Steam green beans according to package directions; season with salt and pepper to taste.
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