Chicken Mushroom Stroganoff (Print Version)
# Ingredients:
→ Protein & Main Components
01 -
11⁄2 pounds chicken breast or thighs, cut into bite-sized pieces
02 -
8 ounces mushrooms, sliced
→ Aromatics & Vegetables
03 -
1 large onion, finely chopped
04 -
3 garlic cloves, minced
05 -
2 tablespoons fresh parsley, chopped
→ Sauce & Seasonings
06 -
2 tablespoons olive oil
07 -
1 tablespoon unsalted butter
08 -
2 tablespoons all-purpose flour
09 -
11⁄2 cups chicken broth
10 -
1 cup sour cream
11 -
1 tablespoon Dijon mustard
12 -
1 teaspoon paprika
13 -
Salt and black pepper, to taste
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then cook until golden brown on both sides for about 5-7 minutes. Remove from pan and set aside.
02 -
In the same skillet, melt the butter. Add the chopped onions and cook until they become translucent, about 3-4 minutes. Add the minced garlic and cook for one more minute until fragrant.
03 -
Add the sliced mushrooms to the skillet and cook until they've softened and developed a nice brown color, approximately 5 minutes.
04 -
Sprinkle flour over the mushroom mixture and stir to combine. Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Let it simmer until it starts to thicken.
05 -
Add the sour cream, Dijon mustard, and paprika to the sauce. Mix well until smooth. Return the chicken to the skillet and let everything simmer together for 5-7 minutes until the chicken is fully cooked and the sauce has reached your desired thickness. Garnish with fresh parsley before serving.
# Notes:
01 -
For extra flavor, try using smoked paprika instead of regular paprika
02 -
Greek yogurt can be used as a lighter alternative to sour cream
03 -
Leftovers will keep in the refrigerator for up to 3 days