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Chicken Mushroom Stroganoff

A warm and comforting dish featuring tender chicken, earthy mushrooms, and a creamy sauce that clings perfectly to noodles, perfect for family dinners or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Look for fresh, organic chicken for the best flavor.
  • 2 cups mushrooms, sliced Baby bella mushrooms offer a rich, earthy flavor.
  • 1 medium onion, chopped A sweet onion will add a lovely balance of flavor.
  • 2 cloves garlic, minced Fresh is always best for maximizing flavor.
  • 1.5 cups chicken broth Homemade is ideal, but low-sodium broth works well too.
  • 0.5 cup sour cream For that delightful creaminess.
  • 0.5 cup heavy cream For added richness; can substitute with half-and-half.
  • 2 tbsp flour All-purpose is standard; gluten-free flour can be a great alternative.
  • 2 tbsp olive oil Extra virgin gives the best flavor.
  • 2 tbsp butter Use unsalted for better control over salt levels.
  • 1 tbsp Worcestershire sauce A must for that umami kick.
  • 1 tsp Dijon mustard Adds depth and complexity.
  • Salt and pepper to taste Don't skimp on seasoning for maximum flavor.
  • Fresh parsley Optional, for garnish; adds a lovely pop of color and freshness.
  • Egg noodles For serving; traditional or whole wheat both work well.

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper. Slice them into thin strips to ensure even cooking.
  2. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and 2 tablespoons of butter. Add the chicken strips and cook for about 5-6 minutes until browned. Remove from the skillet and set aside.
  3. In the same skillet, add the chopped onion and minced garlic. Cook for 2-3 minutes, stirring often, until softened and fragrant.
  4. Add the sliced mushrooms to the skillet. Cook for about 5 minutes until they've released their moisture and are lightly browned.
  5. Sprinkle 2 tablespoons of flour over the mushrooms and stir to coat. Gradually add the chicken broth, stirring continuously to avoid lumps.
  6. Stir in the Worcestershire sauce and Dijon mustard, then bring the mixture to a gentle simmer.
  7. Lower the heat, then stir in the sour cream and heavy cream. Cook for an additional 3-4 minutes until heated through, but do not let it boil.
  8. Return the cooked chicken to the skillet and cook for another 2-3 minutes, ensuring everything is well combined and heated through.
  9. Serve the Chicken Mushroom Stroganoff over cooked egg noodles. Garnish with fresh parsley if desired.

Notes

Check for seasoning throughout the cooking process. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce can be made a day in advance and reheated, adding the chicken just before serving.