Description
A quick and creamy chicken stroganoff with seared chicken, caramelized onions, mushrooms, and a tangy sour cream sauce.
Ingredients
- 1½ lb (700 g) boneless, skinless chicken breasts, sliced into ¾-inch strips
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- 2 tbsp olive oil or vegetable oil
- 3 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 10–12 oz (300–350 g) cremini or button mushrooms, sliced
- 2 tbsp all-purpose flour (or 1½ tbsp cornstarch for gluten-free)
- 1 cup (240 ml) low-sodium chicken broth
- ½ cup (120 ml) dry white wine or extra broth (optional)
- 1 cup (240 ml) sour cream
- 1 tbsp Dijon mustard
- 1–2 tsp Worcestershire sauce (optional)
- Fresh parsley, chopped, for garnish
- Cooked egg noodles, rice, or mashed potatoes for serving
Instructions
- Season the chicken strips with salt, pepper, and smoked paprika.
- In a large skillet over medium-high, heat the oil and add half the chicken. Sear for 2–3 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium, add butter, then onions. Cook until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds.
- Add mushrooms with a pinch of salt, cooking until they release liquid and brown, about 6–8 minutes.
- Sprinkle flour over mushrooms and stir for 1 minute. If using cornstarch, mix it with a little cold water first.
- Pour in chicken broth and wine (if using). Scrape up browned bits and simmer for 3–4 minutes until slightly thickened.
- Return chicken and juices to skillet. Stir in sour cream, mustard, and Worcestershire sauce. Warm through gently, ensuring it does not boil.
- Serve over cooked egg noodles, rice, or mashed potatoes, garnished with parsley.
Notes
For gluten-free, substitute flour with cornstarch. Use full-fat sour cream for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American