Description
A warm, creamy Chicken Stroganoff that’s perfect for chilly autumn evenings.
Ingredients
- 2 cups boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice (for serving)
Instructions
- Prepare the ingredients: Start by preparing all your ingredients. Chop the onion and garlic, slice the mushrooms, and cube the chicken.
- Cook the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until the chicken is browned and cooked through (about 6-7 minutes). Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until softened. Next, add the mushrooms and cook until they’re golden brown (around 5 minutes).
- Make the sauce: Sprinkle the flour over the cooked mushrooms and stir to combine. Cook for another minute, then gradually whisk in the chicken broth, stirring to prevent lumps.
- Add the chicken back: Return the cooked chicken to the skillet. Stir in the Dijon mustard, paprika, and let the mixture simmer for about 5 minutes.
- Finish with sour cream: Lower the heat and stir in the sour cream until creamy and well-combined. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Serve hot over cooked egg noodles or rice, garnished with fresh parsley.
Notes
Cook chicken in batches for better browning. Use fresh ingredients for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American