Creamy Chicken Stroganoff
Buttery Egg Noodles and Steamed Carrots
Ingredients
- 1 Tbsp butter
- ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ (8-oz) pkg sliced mushrooms
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 Tbsp all-purpose flour
- ½ cup white wine (or use chicken broth)
- ⅔ cup low-sodium chicken broth
- 2 tsp Dijon mustard
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅓ cup sour cream
Instructions
- Melt butter in a deep skillet over medium heat. Add chicken, mushrooms, onion, and garlic; cook, 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, salt, and pepper.
- Stir in sour cream; cook 2 minutes. Serve over Buttery Egg Noodles recipe.
Side Dish Ingredients
- 4 oz wide egg noodles
- 1 Tbsp butter
- 1½ cups frozen carrots
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook egg noodles according to package directions; stir in butter.
- Steam carrots according to package directions; season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
330
|
296
|
626
|
| Fat (g) | 16 | 9 | 25 |
| Sat. Fat (g) | 8 | 5 | 13 |
| Protein (g) | 30 | 9 | 39 |
| Carb (g) | 11 | 46 | 57 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 409 | 261 | 670 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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