Creamy Chicken Mushroom Stroganoff
A comforting and creamy chicken mushroom stroganoff, perfect for a satisfying dinner.
Equipment
- 1 Large Skillet
- 1 Whisk
- 1 Cutting board
Ingredients
Main Ingredients
- 1 lb chicken breast sliced into strips
- 2 cups mushrooms sliced
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
Preparation
- Slice chicken breast into strips. Clean and slice mushrooms. Chop onion and mince garlic.
- Heat 1 tbsp of oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until browned. Remove from skillet and set aside.
- In the same skillet, heat remaining oil. Add mushrooms and cook until golden brown, about 5 minutes. Remove and set aside.
- Reduce heat to medium. Add onions and garlic to skillet and cook until onions are translucent.
- Sprinkle flour over onions and garlic. Stir well, then slowly add chicken broth while whisking continuously to avoid lumps. Simmer until thickened.
- Return chicken and mushrooms to the skillet. Stir to coat with sauce and heat through.
- Remove skillet from heat. Stir in sour cream until well combined. Adjust seasoning as needed.
Serving
- Serve hot over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Ensure the sauce thickens before adding sour cream for the best texture. Ingredient Substitutions: For a dairy-free option, use coconut cream instead of sour cream. How to Serve: Serve with a side of steamed vegetables for a balanced meal. Storage & Freshness: Keep leftovers refrigerated and consume within 3 days. Make-Ahead Tips: The sauce can be prepared a day in advance and stored in the fridge, then reheated with chicken and mushrooms before serving.