Chicken Stroganoff
Ingredients:
1 lb chicken breasts, sliced into thin strips
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 cup chicken broth
1 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon paprika
1 tablespoon all-purpose flour
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Directions:
In a large skillet, heat olive oil over medium-high heat. Add the chicken strips and cook until no longer pink in the center, about 5-7 minutes. Remove chicken from skillet and set aside.
In the same skillet, add the onion and cook until translucent, about 3 minutes. Add garlic and cook for another minute.
Add mushrooms to the skillet and cook until tender, about 5 minutes.
Sprinkle flour over the mushrooms and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually stir in chicken broth and bring to a simmer. Let cook for 5 minutes until the sauce thickens.
Reduce heat to low and stir in sour cream, Dijon mustard, and paprika. Cook until the sauce is smooth and heated through.
Return the cooked chicken to the skillet and stir to coat with the sauce. Simmer for an additional 2-3 minutes. Season with salt and pepper to taste.
Garnish with fresh parsley if desired and serve hot over egg noodles or rice.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal per serving | Servings: 4