Chicken Stroganoff

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 3/21/2023

Traditional Chicken Stroganoff can be made dairy-free when using Almond Breeze® Unsweetened Almondmilk. Onions and mushrooms are cooked in a creamy homemade sauce and combined with chicken and egg noodles, creating a warm and comforting meal that is ready in less than 1 hour.

35 mins Prep: 15 mins Cook: 20 mins
Serves: 4 Save

Ingredients (13)

  • 16 ounces extra-wide egg noodles
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds chicken breasts
  • 1/4 cup olive oil, divided
  • 1/2 onion, chopped
  • 12 ounces mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup Almond Breeze® Unsweetened Original Almondmilk
  • 1 tablespoon Worcestershire sauce

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Cook egg noodles according to package directions.
  2. Combine minced garlic, salt, and black pepper in a bowl.
  3. Cut chicken breasts in half lengthwise; pound until even in thickness and season on both sides with garlic mixture.
  4. Heat a large skillet over medium-high heat; add 1 tablespoon olive oil.
  5. Add chicken to the hot oil. Sear chicken for 2 minutes per side and turn heat down to medium and cook until chicken is no longer pink in the middle, about 6 minutes. An instant-read thermometer inserted into the thickest part of the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken from skillet to a plate and cover to keep warm.
  6. Add remaining 3 tablespoons olive oil to the same skillet; cook and stir onion and mushrooms in the hot oil until onion is tender and mushrooms are golden brown, about 5 minutes.
  7. Add chopped garlic to onion-mushroom mixture and cook until fragrant, about 30 seconds.
  8. Whisk flour quickly into onion-mushroom mixture until dissolved. Add chicken broth, almond milk, and Worchershire sauce and whisk until evenly combined. Reduce heat to low and cook until the sauce thickens, 3 to 5 minutes.
  9. Add cooked chicken to the sauce and cook until chicken is reheated, 1 to 2 minutes.
  10. Serve chicken and sauce over cooked egg noodles.