Chicken Stroganoff | jovina cooks


4 servings


12 ounces broad egg noodles
2 tablespoons butter
1/2 cup chopped onion
8 ounces sliced button mushrooms
1’2 teaspoon garlic powder
1 teaspoon dried thyme
2 cooked hen breast halves, reduce into 1-inch items (about 2 cups), or use 2 cups of leftover roasted hen
1/2 cup dry white wine
1 cup reduced-sodium hen broth plus 1 1/2 tablespoons cornstarch or use 1 pkg. Hen gravy combine that makes 1 cup
2 teaspoons Worcestershire sauce
Salt and freshly floor black pepper
¼ cup bitter cream
2 tablespoons freshly chopped chives


Prepare dinner egg noodles in line with package deal instructions.
Soften butter in a big skillet over medium-high warmth. Add onion and cook dinner for 3 minutes till tender. Add mushrooms and cook dinner 3 minutes, till mushrooms soften. Add thyme and garlic powder. Prepare dinner for 1 minute. Stir in hen. Add wine and simmer for 1 minute.
In a small bowl, whisk collectively broth, cornstarch {or 1 cup hen gravy}, and Worcestershire sauce. Add combination to the pan and produce to a simmer. Simmer for two minutes, till the combination thickens. Stir in cooked noodles and toss to mix. Gently fold on bitter cream over low warmth. Season to style with salt and black pepper.
Switch to a serving platter and prime with chives. Serve with a inexperienced vegetable.