Description
A creamy and comforting chicken stroganoff made with tender chicken pieces, sautéed mushrooms, and a rich sour cream sauce served over pasta or rice.
Ingredients
- 1 lb (450 g) boneless skinless chicken breast, sliced
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup sour cream
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- Salt and black pepper to taste
- 8 oz (225 g) egg noodles or pasta
- Optional: chopped parsley for garnish
Instructions
- Cook pasta or egg noodles according to package instructions. Drain and set aside.
- Heat oil or butter in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until lightly browned. Remove and set aside.
- In the same skillet, add onion and sauté until soft, about 3 minutes.
- Add garlic and mushrooms, cooking until mushrooms release their moisture and become tender.
- Sprinkle flour over the vegetables and stir well, cooking for 1 minute.
- Gradually add chicken broth, stirring constantly until the sauce thickens.
- Stir in paprika and Dijon mustard.
- Lower heat and mix in sour cream until smooth.
- Return chicken to the skillet and simmer gently for 5 minutes.
- Serve hot over cooked noodles and garnish with parsley if desired.
Notes
- Do not boil after adding sour cream to prevent curdling.
- You can substitute Greek yogurt for a lighter version.
- Serve with rice or mashed potatoes if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European