Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into strips
- 1 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Step 1: Season chicken strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
- Step 2: Add onion and mushrooms to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Step 3: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the skillet.
- Step 4: Bring the sauce to a simmer and cook until thickened, about 3-5 minutes.
- Step 5: Stir in sour cream and parsley. Season with salt and pepper to taste.
- Step 6: Return the cooked chicken to the skillet and stir to combine. Serve over cooked egg noodles or rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat stroganoff over low heat, adding a splash of broth or milk if needed to restore creaminess.
- Serve this rich stroganoff over a bed of fluffy egg noodles for a classic comfort food experience.
- For an extra layer of flavor, try browning the chicken in batches to prevent overcrowding the pan and ensure a good sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American