Chicken Stroganoff with Chef Dale MacKay and Campbell's | Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often less expensive.

Heat oil in a large pan until shimmering.

Add chicken thighs to the pan without crowding, cooking for about 2 minutes on one side.

Flip the chicken and cook for another 2 minutes until golden brown.

Remove the chicken from the pan and set aside in a container.

Return the pan to heat, adding more oil if necessary, and add mushrooms, cooking for about 1-2 minutes without moving them too much.

Flip the mushrooms after they have browned on one side and continue cooking until golden brown on both sides, about 3 minutes total.

Add sliced onions to the pan and sweat them down for about 1-2 minutes.

Add minced garlic and sauté for about 15-20 seconds until fragrant.

Pour in white wine and let it reduce down by half.

Add salt, Campbell's mushroom soup, and Campbell's concentrated chicken broth, adjusting the broth amount to taste.

Stir in mustard and water, then return the chicken to the pan.

Let the mixture simmer for about 15-20 minutes until reduced and thickened.

Add chopped parsley and dill, cooking for another minute.

Serve the stroganoff over cooked egg noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens