Chicken Stroganoff

By spend with pennies

Ingredients

2 pounds boneless skinless chicken breasts (cubed)
½ teaspoon black pepper (divided, or to taste)
¼ teaspoon salt (or to taste)
1 tablespoon olive oil
3 tablespoons butter (divided)
8 ounces baby bella mushrooms (sliced)
½ onion (finely diced)
2 cloves garlic (minced)
2 tablespoons all-purpose flour
1 ¼ cups chicken stock
½ teaspoon dry mustard powder
½ teaspoon onion powder
¾ cup sour cream
4 ounces cream cheese (softened)
chopped fresh parsley (for garnish)
1 pound large egg noodles (cooked according to package directions)

Prep Time10mins
Cook Time20mins
Servings6

Instructions

Cut chicken into cubes, and season with ¼ teaspoon each of salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Add chicken to pan, and saute until browned on all sides (It doesn't need to be cooked through). Cook in batches if necessary to avoid overcrowding the pan.

Remove the chicken to a large bowl and set aside.

Add 1 tablespoon butter, mushrooms, and onions to the skillet and cook for 5-6 minutes, until onions are tender. Add garlic and cook one minute more. Remove from skillet, adding to the same bowl as the chicken

Reduce heat to medium and melt the remaining butter in the skillet.

Add flour, and whisk it together, making a roux.

Slowly whisk in the chicken broth, stirring constantly, until thickened.

Add ground mustard, onion powder, cream cheese, sour cream, and ¼ teaspoon pepper. Mix until the cream cheese is fully melted and the sauce is smooth.

Mix back in chicken and mushrooms, and let simmer for 2-3 minutes or until chicken is cooked through.

Serve over cooked egg noodles and garnish with fresh chopped parsley