Chicken Mushroom Stroganoff

This week has been a little rough. Starting on Monday afternoon until last night I had a stomach ache. As I started to feel better, The Husband got home from his work trip to New Mexico with a terrible cold. I know he's excited to relax this weekend and hopefully start to feel better.

Since today was the first day my appetite was normal I decided to make some chicken stroganoff. I had made it once before and it turned out great. It was even better the next day since the noodles had a chance to sit in the sauce overnight.

Chicken Mushroom Stroganoff
4 Tbs butter
1 large onion, chopped
1/2 pound mushrooms, sliced
1 tsp salt
1 tsp pepper
1 tsp dried oregano
1 tsp mustard powder
1 tsp rosemary
2 cups chicken stock
3/4 cup of sour cream
1/2 package egg noodles
1 tsp dried thyme
1 Tbs fresh parsley
2 cups diced chicken store bought (Like a rotisserie chicken)

1. Heat frying pan over medium heat and melt butter. Add onions and cook for a few minutes. Add mushrooms and cook for another five minutes or until tender.

                                         

2. Cook egg noodles according to package directions. Add thyme and parsley to noodles and mix well. Set aside and keep warm.

3. Add all the spices to the onion and mushroom mix except the thyme and parsley. Mix well. Add the chicken stock and turn up heat to simmer.

4. Add the sour cream and stir to combine. Sauce will begin to thicken. If you would like it thicker you can add a tsp or two of flour.

5. Add the chicken and cook a few more minutes to allow everything to get warm.

6. Serve noodles and pour sauce on top.

                                                   

Enjoy!

Lizett