I knew exactly what I was going to make this week when I saw the sale on chicken thighs, sour cream, broth and pasta… Chicken Stroganoff!
This dish is ultimate comfort food and tastes absolutely amazing. You can serve it over potatoes, rice, pasta or even cauliflower rice. It’s a family favorite at my house and the sales makes it a great choice for the menu this week!
You are really looking at a meal for about $10 provided that you have a couple of pantry staples. Check out the sale items included in the Publix Ad & Coupons Week Of 10/24 to 10/30 (10/23 to 10/29 For Some) –
- Publix Chicken Drumsticks or Thighs, USDA Grade A, Any Size Package, BOGO $5.09/lb
- Progresso Broth, 32 oz, BOGO $2.59
- Barilla Protein+ or Gluten Free Pasta or Collezione, Organic, Red Lentil, or Chickpea, 8.8 to 16 oz, BOGO $2.50
- Publix Sliced White Mushrooms, 8 oz, $1.79
- Breakstone’s Sour Cream or Cottage Cheese, 16 oz, 3/$6
Grab a few ingredients and try this recipe when you want some tasty comfort food. It’s really easy to make even thought it’s not the quickest recipe ever. Most of your time is spent waiting for the items to cook…but I promise, the taste is totally worth it!
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 8 oz sliced mushrooms
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds boneless, skinless, chicken thighs, cut into bite sized chunks
- 1 2/3 cups chicken stock or broth
- 1/4 cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup sour cream
- Cooked pasta, rice or mashed potatoes for serving
- Melt the butter in a large skillet over medium heat.
- Add onion and cook until soft, about 4-5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the mushrooms and cook until golden, about 8-10 minutes.
- Remove the mushroom mixture to a bowl and set aside.
- Add the olive oil to the pan and heat to medium high heat.
- Once the oil is hot, add the chicken and cook for approximately 8 minutes until browned and no longer pink.
- Whisk the flour into the chicken broth to create a slurry.
- Add the mixture to the pan and simmer over medium high heat, stirring constantly. The mixture will thicken quickly.
- Add the salt, pepper, Worcestershire sauce an the mushroom mixture to the pan.
- Reduce heat and simmer on low for about 10 minutes, stirring often.
- Season with additional salt and pepper as desired.
- Remove from heat, stir in the sour cream and serve over pasta, rice or potatoes.
This looks so good.Can’t wait to make it.