Chicken Mushroom Stroganoff

Chicken Mushroom Stroganoff is a rich, creamy, and comforting dish perfect for a cozy night in or an easy yet impressive meal to share with friends. This version swaps the traditional beef for tender chicken, offering a lighter take while maintaining all the flavors you love.

INGREDIENTS:

For the Chicken and Mushrooms:

1 lb chicken breast, thinly sliced: Provides a lean protein base for the dish.

2 cups fresh mushrooms, sliced: Adds earthy depth; use cremini, white button, or baby bella mushrooms for more complexity.

1 medium onion, finely chopped: Gives sweet, savory notes to the sauce.

2 cloves garlic, minced: Enhances the overall flavor with a pungent kick.

1 tablespoon olive oil: For sautéing the chicken and vegetables.

1 tablespoon butter: Adds richness to the sauce.

1 teaspoon paprika: Brings warmth and a subtle color to the sauce.

For the Sauce:

1 cup chicken broth: Creates a savory liquid base that ties all the flavors together.

1 cup sour cream: Adds creaminess and a tangy note to balance the dish.

Salt and pepper to taste: Essential seasonings to enhance the flavors.

2 tablespoons all-purpose flour: Helps thicken the sauce.

For Garnish and Serving:

Fresh chopped parsley: Adds a fresh touch of color and flavor.

Cooked egg noodles or rice: The perfect base to soak up the delicious sauce.

DIRECTIONS:

Step 1: Sauté the Chicken

Heat Oil and Butter: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

Brown the Chicken: Add the thinly sliced chicken to the skillet, making sure not to overcrowd the pan. Sauté for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 2: Cook the Vegetables

Sauté Onions and Garlic: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is soft and translucent.

Add Mushrooms: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes until the mushrooms are browned and have released their juices.

Step 3: Make the Sauce

Sprinkle Flour: Sprinkle 2 tablespoons of flour over the mushrooms and stir well to coat, cooking for about 1 minute.

Add Chicken Broth: Gradually pour in 1 cup of chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.

Return Chicken to Skillet: Add the browned chicken back into the skillet. Reduce the heat to low and let it simmer for about 10 minutes.

Stir in Sour Cream and Paprika: Remove the skillet from heat and stir in 1 cup of sour cream and 1 teaspoon of paprika. Mix well until the sauce is smooth and creamy …