Description
Creamy and comforting chicken mushroom stroganoff made with tender chicken strips, sautéed mushrooms, and a rich sour cream sauce served over noodles or rice.
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts, sliced into strips
- 2 tbsp olive oil
- 2 cups sliced mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken strips, season with salt, pepper, and paprika, and cook until lightly browned and cooked through. Remove and set aside.
- In the same skillet, add mushrooms and onion. Sauté for 5–6 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir for 1 minute.
- Gradually pour in chicken broth, stirring constantly to avoid lumps.
- Simmer for 3–4 minutes until sauce thickens.
- Lower heat and stir in sour cream and Dijon mustard.
- Return chicken to the skillet and simmer for 2–3 minutes until heated through.
- Garnish with fresh parsley and serve over noodles or rice.
Notes
- Do not boil after adding sour cream to prevent curdling.
- Use Greek yogurt as a lighter substitute for sour cream.
- Best served immediately while creamy and warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-Inspired