Chicken Stroganoff

Create this classic dish at home! Flavorful chicken, a creamy sauce and fresh egg noodles make this stroganoff the ultimate warm and comforting dinner.

PREP TIME: 20 Minutes
COOK TIME: 20 Minutes


1 Lb Chicken Breast

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Paprika

¼ tsp Cayenne Pepper

2 Cups Cremini Mushroom

1 Shallot

1 Onion

3 Cloves Garlic

½ Cup White Wine

4 Tbs Butter

4 Tbs Flour

2 Cups Chicken Broth

1 Tbs Worcestershire Sauce

½ tsp Thyme

1 Lb Egg Noodles

1/3 Cup Sour Cream

3 Tbs Olive Oil

¼ Cup Parsley

Salt and Pepper To Taste

Method of Preparation

  1. On your Wolf Induction Cooktop heat a large pot of salted water and add 1 TBS of olive oil.
  2. Cut the chicken breasts into one-inch cubes and season with the garlic powder, onion powder, paprika, cayenne, salt and pepper. Slice the mushrooms, shallot, onion, and garlic.
  3. In a large pan, heat 1 Tbs of olive oil. Sear all sides of the seasoned chicken and remove from the pan. Add the mushroom, shallot, onion and garlic to the pan and cook on medium heat until translucent. Deglaze with the white wine and simmer until most of it has evaporated.
  4. Add the butter to the pan and stir until melted, then add the flour and continue stirring until fully incorporated. Add 1/3 of the chicken broth and stir until fully incorporated, repeat this step 2 more times.
  5. In your pot of boiling water, add the egg noodles and cook for 6-9 minutes depending on your preference of doneness.
  6. Add the chicken back to the pan and add the thyme, Worcestershire, and sour cream. Let simmer for 5 minutes.
  7. Serve the stroganoff on top of the egg noodles and garnish with chopped parsley.


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