Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lauren's chicken stroganoff. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lauren's Chicken Stroganoff is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Lauren's Chicken Stroganoff is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook lauren's chicken stroganoff using 20 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lauren's Chicken Stroganoff:
- Take 3-4 skinless, boneless chicken thighs
- Take Salt and pepper to taste
- Get 1 tsp oil
- Take 2-3 tbsp unsalted butter
- Take 8 oz mushrooms
- Take 1 medium yellow onion
- Get 1-2 green bell pepper
- Take 1 tbsp garlic, minced
- Prepare 2 tsp thyme
- Make ready 1 bay leaf
- Make ready 2 tbsp cornstarch
- Prepare 2 cups chicken soup base or broth
- Take 3 tbsp worcestershire sauce
- Make ready 1 tsp paprika
- Prepare 1 tsp garlic powder
- Prepare 1/4 tsp Cayenne pepper (optional)
- Make ready 1/2 tsp Italian seasoning
- Make ready 2 tsp stone ground mustard
- Get 1/3 cup light sour cream
- Take 2 tsp dried or fresh parsley
Instructions to make Lauren's Chicken Stroganoff:
- Wash then pat dry chicken thighs with a paper towel. Take out excess fat from chicken Slice chicken into strips. Season with salt and pepper to taste.
- Place a 12-inch non-stick skillet over medium-high heat, then add oil. When oil sizzles, add chicken to the pan in a single layer and brown both sides ; about 3-4 minutes per side…………..
- Remove chicken from the skillet and set aside.
- Melt 1-2 tablespoons of butter over medium heat, add in mushroom,onions, bell pepper, garlic, thyme and bay leaf. Cook stirring for about 3-5 minutes or until onions are softened and translucent. Sprinkle in cornstarch and cook for another minute stirring frequently to avoid burning.
- Turn the heat to low and whisk in the chicken broth slowly, deglazing the pan by scraping off all the bits on the sides and bottom of the pan. Bring the mixture to a boil and simmer for 3 to 5 minutes.
- Once the mixture has thickened, stir in the Worcestershire sauce, paprika, garlic powder, Italian seasoning, Dijon mustard and sour cream. Stir until evenly combined and aromatic, about a minute. Adjust salt and pepper to taste.
- Return chicken to the skillet including all the juice on the plate of chicken. simmer again for 2-3 minutes then take pan off heat.
- Sprinkle Stroganoff with fresh chopped parsley and serve over egg noodles.
- Ready to serve and ENJOY!
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