Chicken Mushroom Stroganoff (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 lbs (700g) chicken breast or thighs, cut into bite-sized pieces
02 -
2 tbsp olive oil
03 -
1 tbsp unsalted butter
04 -
1 large onion, finely chopped
05 -
3 garlic cloves, minced
06 -
8 oz (225g) mushrooms, sliced
07 -
2 tbsp all-purpose flour
08 -
1 1/2 cups chicken broth
09 -
1 cup sour cream
10 -
1 tbsp Dijon mustard
11 -
1 tsp paprika
12 -
Salt and black pepper, to taste
13 -
2 tbsp fresh parsley, chopped (for garnish)
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden brown, about 5-7 minutes. Remove and set aside.
02 -
In the same skillet, melt butter. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute.
03 -
Add mushrooms to the skillet and cook until softened and browned, about 5 minutes.
04 -
Sprinkle flour over the mushroom mixture and stir well. Gradually pour in chicken broth, stirring to prevent lumps. Bring to a simmer until slightly thickened.
05 -
Stir in sour cream, Dijon mustard, and paprika. Mix to create a smooth, creamy sauce.
06 -
Return chicken to the skillet and simmer for 5-7 minutes until chicken is fully cooked and sauce is thickened. Garnish with parsley and serve over noodles, rice, or potatoes.
# Notes:
01 -
For added flavor, use smoked paprika instead of regular paprika.
02 -
Substitute sour cream with Greek yogurt for a lighter version.
03 -
Leftovers can be stored in the refrigerator for up to 3 days.