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.
80% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
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 466
- Fat 19g
- Carbs 31g
- Fiber 3g
- Sugar 6g
- Protein 42g
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!