Chicken Stroganoff (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
12 ounces broad egg noodles |
1 tablespoon butter |
1/2 cup chopped onion |
8 ounces sliced mushrooms (any variety and/or combination) |
1 teaspoon dried thyme |
2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups) |
1/2 cup dry red wine |
1 cup reduced-sodium chicken broth |
1 1/2 tablespoons cornstarch |
2 teaspoons worcestershire sauce |
salt and freshly ground black pepper |
2 tablespoons freshly chopped chives |
Directions:
1. Cook egg noodles according to package directions.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper.
3. Transfer to a serving platter and top with chives.
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