Chicken Stroganoff

Chicken Stroganoff | Noming thru Life

Well today smart little me decided to check out the “Clean” button on my stove for the first time. Apparently, it locks you out for hours on end while it “cleans.” After about 45 minutes of “cleaning” Logan said he was hungry…
Me: “Well I’m sorry Logan the oven is literally closed for business.”
Logan: “Oh.”
Me: “It should be done “cleaning” at around 8:30pm or so.”
Logan heads for the freezer to get his sherbert out.
Me: “Alright, alright I’ll cook something else on the stove, I think the stove will still work?”

I would like to make a quick recommendation at this point: NEVER EVER cook anything on the stove while your oven is “cleaning.” Frankly, you should just leave the house, pretend it’s a bug bomb…don’t come back for awhile.

So after checking that everything was still a-okay and that I would be able to use my stove-top I began the process of making Chicken Stroganoff.

To speed this story up so that it doesn’t take an hour like my mother tells me all my stories do… I began cooking our delightful little meal and after 5 minutes thought I or the entire stove was going to burst into flames, I’m pretty sure I would be the first to go. For those who don’t know, a self-cleaning oven hangs out for (in my case) three hours at a measly 900-1000 degrees Fahrenheit (according to wikipedia). HOLY INFERNO BATMAN! I literally could have cooked on the stove top without turning any of the heating elements on. Oh and that little vent that’s located at the top of the oven door – perfectly lined up with my tummy. So most of my cooking of dinner consisted of… “ouch” “ow” “damnit!”

Needless to say lesson learned and dinner was fab! Here is what I did:


Chicken Stroganoff

(rough measurements)


2 large chicken breasts

2 tablespoons flour

1/2 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon pepper

1 teaspoon salt

1 tablespoon olive oil

12oz bella mushrooms

1 large onion

3-4 shallots

4 garlic cloves, pressed

1/4 cup vermouth

2/3 – 1 can cream of chicken

1/2 cup chicken broth

2 tablespoons Butter (optional)

1-2 teaspoon oregano

3 tablespoons low fat sour cream, room temperature

Bag of Egg Noodles


Clean the chicken and cut into bite-sized pieces. Next mix flour, smoked paprika, onion powder, garlic powder, pepper and salt. Place the flour and seasoning mixture into a large ziploc and add chicken to coat. Toss the chicken around and push the chicken inside the bag to get it nicely coated. Your chicken is not going to be doused in flour so there shouldn’t be an pieces that are white, looking to season not batter the chicken.

Heat a large skillet until water droplets sizzle. Add oil and heat until running around pan. Place your chicken into the pan and turn to brown both sides. Place the cooked chicken in a bowl and cover.

While or before chicken is cooking, clean and cut your mushrooms, onion and shallots. Once the chicken is done, start cooking the mushrooms, onion, shallots and garlic in the same hot pan you cooked your chicken in. Cook until caramelized or cooked until onions are soft.

In the meantime start your water for the egg noodles and add noodles once boiling.

Next add the vermouth and simmer for 1-2 minutes. Then add the cream of chicken, chicken broth, butter, and oregano. Let simmer for 5-6 minutes or until thickens up a bit.

Lastly, throw your chicken back in with any juices that have accumulated. Give it a good stir to coat the chicken and finally add your sour cream. Let cook for a couple more minutes.

Serve your yumminess over egg noodles.

This recipe can feed 4 hungry bellies, or 6 “normal” bellies.


- If your sauce is having a hard time thickening, steal a few Tablespoons of liquid from your pan and add a few teaspoons of flour or corn starch. Stir until well blended and then add back to your pan. The longer it simmers the more if will thicken with this mixture added.

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