Saucy old fashioned stroganoff lightened up with chicken and no heavy cream. Comes together in 20 minutes and the flavor is amazing.
12 ounces egg noodles (or 3-4 cups of cooked white rice)
4 tablespoons butter
1 small red or white onion, diced
2 teaspoons minced garlic
1 cup sliced mushrooms
3-4 chicken breasts, chopped into 1 inch pieces
4 tablespoons flour
2 cups chicken broth
1/2 cup sour cream
2 tablespoons worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
optional: additional sour cream, fresh parsley
In a large pan or skillet melt butter over medium heat. Add diced onion and mushrooms and sauté 2-3 minutes until onions are tender and clear. Add garlic and stir until fragrant (1-2 minutes).
Add chicken to pan and stir until chicken is browned (4-5 minutes). Stir in flour. Add chicken broth, sour cream, worcestershire sauce, salt and pepper. Simmer 10-15 minutes. Serve over noodles (or rice) and top with sour cream and parsley if desired.