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Chicken and Mushroom Stroganoff With Parsley Noodles

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“I've taken my favorite Beef Stroganoff and replaced the beef with chicken for a delicious new stroganoff made for modern times.”

Ingredients Nutrition


  1. Place a pot of water on the stove and bring to a simmer. Cover until ready to cook the noodles.
  2. To make the Parsley butter, in a food processor, combine the butter, garlic, parsley,s alt and sour cream. Process until smooth, then set aside.
  3. To cook the chicken, in a very large nonstick pan, heat 2 TBS of the olive oil over a medium high heat until hot. Add the chicken and sprinkle with salt and pepper. Saute for 4 to 5 minutes, until the chicken is lightly browned on the outside and about 3/4 cooked. With a slotted spoon, remove the chicken from the pan to a plate and set aside, keeping the pan on the heat.
  4. Add the remaining 1 TBS oil to the pan, then add the onions and mushrooms. Stirring often, cook for 2 to 4 minutes, until the onions are tender. Add the wine, turn the heat up to high and cook until the wine is almost evaporated, 4 to 6 minutes.
  5. Meanwhile in a small bowl, mix together the Worcestershire, beef stock, and cornstarch until smooth. Add the mixture to the pan after the wine has evaporated, and bring to a boil. The sauce should thicken slightly.
  6. Stir in the 3/4 cup of sour cream, then add the reserved chicken. Cook until heated through.
  7. Meanwhile, cook the noodles according to the package directions until just tender. Drain well and place back in the cooking pot. Add the Parsley butter and stir until well coated.
  8. Divide the noodles among large individual pasta bowls and top with the chicken and sauce. Garnish each serving with a dollop of sour cream and a parsley sprig.

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