Buffalo Chicken Stroganoff
Chicken stroganoff is a year-round dinner classic, but in this version, we are amping up the spice factor with Franks® Buffalo Wing Sauce. The spicy, buttery wing sauce adds a new level of flavor while keeping all the classic stroganoff ingredients, like chicken and mushrooms.
Ingredients
for 4 servings
- 3 tablespoons olive oil, divided
- 1 lb chicken breast, cut into 1-inch chunks
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 small yellow onion
- ½ cup sliced shiitake mushrooms
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- ¼ cup Frank’s RedHot® Buffalo Wings Sauce
- 1 cup chicken broth
- 1 cup sour cream
- ¼ cup McCormick® Parsley Flakes, plus more for garnish
- 8 oz egg noodles, cooked, for serving
Nutrition Info
- Calories 483
- Fat 19g
- Carbs 35g
- Fiber 3g
- Sugar 8g
- Protein 43g
Estimated values based on one serving size.
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Preparation
- In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add the chicken and season with salt and pepper. Cook, stirring occasionally, for about 6 minutes, or until browned. Transfer to a medium bowl.
- In the same skillet over medium-high heat, add the remaining 2 tablespoons olive oil. Add the onion, mushrooms, and garlic; season with salt and pepper. Cook and stir until the vegetables are tender.
- Sprinkle the flour over the vegetable mixture; stir to coat. Add the Frank’s RedHot® Buffalo Wings Sauce, stirring to combine.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Bring to a simmer.
- Return the browned chicken to the pan, add the sour cream and McCormick® Parsley Flakes, and stir until combined. Remove the pan from heat.
- Serve over the cooked egg noodles. Garnish with more McCormick® Parsley Flakes.
- Enjoy!