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Chicken Stroganoff
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Chicken Stroganoff
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Chicken Stroganoff
Ingredients
| 454 | grams (1 pound) CO-OP Boneless Skinless Chicken Thighs | |
| ¼ | cup and 1 tablespoon vegetable oil, divided | |
| 3 | cups button mushrooms, sliced | |
| 1 | cup onion, diced | |
| 1 | teaspoon fresh garlic, minced | |
| 1 | cup white wine | |
| ½ | teaspoon salt | |
| 1 | can (284 millilitres) CAMPBELL’S Cream of Mushroom Condensed Soup | |
| 1 | cup CAMPBELL’S Concentrated Chicken Broth | |
| 1½ | tablespoons CO-OP GOLD Premium Dijon Mustard | |
| 1 | cup water | |
| 1½ | tablespoons fresh parsley, chopped | |
| 1½ | tablespoons fresh dill, chopped | |
| 1 | package (454 grams) CO-OP GOLD PURE Wide Egg Noodles |
Directions
Serves: 4
Prep time: 5 minutes
Total time: 30 minutes
- Slice chicken thighs into quarter-inch strips.
- Heat a large, deep frying pan on medium to high heat and add quarter cup of oil. Add chicken, leaving room between each piece. Cook for two minutes on each side to lightly brown. Remove chicken from pan and set aside.
- Return pan to medium heat and add another tablespoon of oil if needed. Brown mushrooms, then add onion and cook for a couple minutes. Add garlic, cook for 30 more seconds, then add white wine. Allow wine to reduce by half. Add salt, mushroom soup and desired amount of concentrated broth based on your flavour preference. Add mustard, chicken and water and lightly simmer for 15 to 20 minutes. Add parsley and dill.
- Cook egg noodles according to package directions, then add stroganoff over noodles to serve.
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