Easiest Way to Cook Appetizing Laurens Chicken Stroganoff

Without fail recipe ultimate Lauren's Chicken Stroganoff easy, yummy, practical.

Good Evening every body, at this time you get present recipe Lauren's Chicken Stroganoff with 20 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 8 stages of easy cooking Lauren's Chicken Stroganoff.

Ingredients for Lauren's Chicken Stroganoff

1. Needed 3-4 : skinless, boneless chicken thighs.

2. Prepare : Salt and pepper to taste.

3. Prepare 1 tsp : oil.

4. Needed 2-3 tbsp : unsalted butter.

5. Needed 8 oz : mushrooms.

6. Prepare 1 : medium yellow onion.

7. Prepare 1-2 : green bell pepper.

8. Needed 1 tbsp : garlic, minced.

9. Prepare 2 tsp : thyme.

10. Needed 1 : bay leaf.

11. Needed 2 tbsp : cornstarch.

12. Needed 2 cups : chicken soup base or broth.

13. Prepare 3 tbsp : worcestershire sauce.

14. Needed 1 tsp : paprika.

15. Needed 1 tsp : garlic powder.

16. Needed 1/4 tsp : Cayenne pepper (optional).

17. Needed 1/2 tsp : Italian seasoning.

18. Needed 2 tsp : stone ground mustard.

19. Prepare 1/3 cup : light sour cream.

20. Prepare 2 tsp : dried or fresh parsley.

If all ingredients Lauren's Chicken Stroganoff it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Lauren's Chicken Stroganoff

1. 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..

2. 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……………

3. Remove chicken from the skillet and set aside..

4. 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..

5. 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..

6. 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..

7. 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..

8. Sprinkle Stroganoff with fresh chopped parsley and serve over egg noodles..

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