Description
A silky, mushroom-studded version of stroganoff that delivers a weeknight-friendly, soul-warming dinner in under an hour.
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 chicken strips with salt, pepper, and smoked paprika.
- Heat 2 tbsp oil in a large skillet over medium-high. Add half the chicken and sear 2–3 minutes per side until golden, then transfer to a plate.
- Reduce heat to medium, add butter, and once melted, add sliced onion. Cook for 3–4 minutes until softened, then stir in minced garlic and cook for 30 seconds.
- Add sliced mushrooms and cook, stirring occasionally, until browned, about 6–8 minutes.
- Sprinkle flour over mushrooms and stir for 1 minute. Pour in chicken broth and wine (if using), scraping browned bits from the pan. Simmer for 3–4 minutes until slightly thickened.
- Return chicken and accumulated juices to the skillet, reduce heat to low, and stir in sour cream, Dijon, and Worcestershire sauce. Warm through gently.
- Spoon over cooked egg noodles, rice, or mashed potatoes. Garnish with parsley and serve immediately.
Notes
Swap Greek yogurt for a tangier finish. For gluten-free, use cornstarch slurry instead of flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food