Chicken Stroganoff with Mushrooms Sherry Sage
Indulge in the rich, comforting flavors of Chicken Stroganoff with Mushrooms, Sherry, and Sage—a delightful twist on a classic favorite. This recipe combines tender, golden-seared chicken breasts with earthy cremini mushrooms, sweet shallots, and a splash of aromatic sherry, all brought together in a velvety sauce infused with fresh sage. The creamy base of sour cream and Dijon mustard adds a tangy depth, perfectly complementing the savory notes of the dish. Served over buttery egg noodles and garnished with vibrant fresh parsley, this one-pan wonder is as elegant as it is satisfying. Ready in just 45 minutes, this restaurant-quality meal is ideal for weeknights or special occasions alike.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 12 ounces Cremini mushrooms (sliced)
- 0.25 cup Sherry
- 1 cup Chicken stock
- 4 pieces Fresh sage leaves (chopped)
- 0.5 cup Sour cream
- 1 teaspoon Dijon mustard
- 8 ounces Egg noodles (cooked)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dust the chicken breasts lightly with 2 tablespoons of all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken breasts for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and melt 2 tablespoons of unsalted butter in the same skillet. Add the chopped shallots and cook for 2-3 minutes until softened.
Add the minced garlic and sliced cremini mushrooms to the skillet. Sauté for 5-7 minutes until the mushrooms are browned and tender.
Deglaze the skillet with 1/4 cup of sherry, scraping up any browned bits from the bottom with a wooden spoon. Cook for 1-2 minutes to let the alcohol evaporate.
Stir in 1 cup of chicken stock and the chopped sage leaves. Return the seared chicken breasts to the skillet and reduce the heat to low. Simmer for 10-12 minutes, or until the chicken is fully cooked and tender.
Remove the chicken breasts from the skillet and place them on a clean plate. Keep them warm by tenting with aluminum foil.
Whisk together 1/2 cup of sour cream and 1 teaspoon of Dijon mustard in a small bowl. Gradually stir this mixture into the skillet, creating a smooth and creamy sauce. Be careful not to let the sauce boil to avoid curdling.
Taste the sauce and adjust seasoning if needed with additional salt and black pepper.
Serve the chicken over cooked egg noodles, spooning the mushroom-sherry-sage sauce generously over the top.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 22.0 g | ||
| Protein | 256.9 g | 514% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 331 mg | 25% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3145 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
