Creamy Chicken Stroganoff

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 of the way with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring the water up to a boil and then start step #3.
3. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Cut open the package of chicken (a) and add to the pan. Season with a pinch of salt and pepper. Cook for 2 minutes without stirring.
4. While the chicken is cooking, add the egg noodles (b) to the boiling water. Cook for 7-9 minutes.
5. When the chicken has cooked for 2 minutes, turn the pieces of chicken over and add the mushrooms (c) to the pan. Season with a pinch of salt and pepper. Cook for 3 minutes.
6. After 3 minutes, remove the pan from the heat and pour the stroganoff sauce (d) over the chicken and mushrooms. Return the pan to the heat and stir well to coat everything with sauce. Turn the heat down to medium or medium-low to maintain a simmer. Simmer for 5 minutes.
7. When the egg noodles are ready, strain the water. Spoon the noodles into the pan with the chicken and mushrooms. Gently stir to mix everything together.
8. Add the greens (e) to a mixing bowl. Pour the cider vinaigrette (f) over top. Season with a pinch of salt and pepper. Toss with tongs.
9. Spoon the chicken stroganoff on to your serving plates. Serve the salad on the side.