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Chicken Stroganoff

I love a good twist on an old school favorite. This chicken version can go from stovetop to table in about 30 minutes. It’s easy to pull together and has a nice rich flavor. Enjoy!

12oz egg noodles

2 tbsp butter

1 tbsp vegetable oil

1 lb chicken breast, diced


1 lb sliced mushrooms

1 large onion, chopped

1 clove garlic, minced

4 cups chicken broth

2 tsp Dijon mustard

1 tsp Worcestershire sauce

2 tbsp corn starch

2 tbsp sour cream

Chopped fresh parsley for garnish

Prepare egg noodles and toss with butter while hot. Saute chicken in vegetable oil and set aside. Saute mushrooms, onion, and garlic until soft. Add in broth, mustard, and Worcestershire sauce. Simmer. In small bowl, blend corn starch into 2 tbsp cold water. Then whisk mixture into broth – add in chicken. Simmer until broth thickens – about 10-15 minutes. Remove from heat and stir in sour cream. Serve over buttered noodles. Season with salt/ pepper. Add fresh parsley as garnish if desired.