Description
A creamy and savory Chicken Stroganoff that’s perfect for cozy fall evenings. This delightful dish combines tender chicken with earthy mushrooms and a luxuriously smooth sauce.
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced
- 1 cup mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked pasta or rice (for serving)
Instructions
- Sauté the Chicken: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced chicken breast, seasoning with salt and pepper. Cook until golden brown on all sides, about 5-7 minutes. Remove the chicken and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of butter. Add the diced onion and sliced mushrooms. Sauté until they are soft and translucent, roughly 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Prepare the Sauce: Sprinkle the flour over the vegetables, stirring to combine. Gradually add the chicken broth while continuously stirring to prevent lumps. Bring the mixture to a simmer and let it thicken, which should take about 2-3 minutes.
- Add Chicken and Cream: Return the chicken to the skillet and stir in the Worcestershire sauce and sour cream. Cook on low heat for another 5 minutes, letting all the flavors meld together.
- Taste and Serve: Adjust seasoning with salt and pepper. Serve over cooked pasta or rice, garnishing with fresh parsley for a pop of color.
Notes
For lighter options, substitute sour cream with Greek yogurt. Ensure not to overcook the chicken, and consider gluten-free options by using cornstarch instead of flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American