Chicken Mushroom Stroganoff
Ingredients:
4 boneless, skinless chicken breasts, sliced
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
10 oz mushrooms, sliced
1 cup chicken broth
1 cup sour cream
1 tbsp Dijon mustard
1 tsp paprika
2 tbsp flour
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Cooked egg noodles or rice, for serving
Instructions:
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until browned; remove and set aside.
In the same skillet, sauté onion and garlic until soft.
Add mushrooms and cook until they release their moisture and become golden brown.
Stir in flour and paprika, cooking for 1-2 minutes.
Gradually add chicken broth, stirring constantly until the sauce thickens.
Stir in Dijon mustard and sour cream, mixing well.
Return the cooked chicken to the skillet and simmer for 5-7 minutes, until heated through.
Serve over egg noodles or rice, garnished with fresh parsley.
Notes:
For a richer flavor, use a mix of cremini and shiitake mushrooms.
Prep Time: 10 mins | Cooking Time: 25 mins | Total Time: 35 mins | Kcal: 480 | Servings: 4
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