Description
A creamy and comforting Chicken Mushroom Stroganoff, featuring tender chicken breast and sautéed mushrooms in a rich sour cream sauce, served over egg noodles for a delightful weeknight dinner.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast, sliced
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids and Dairy
- 1 cup chicken broth
- 1 cup sour cream
Dry Ingredients and Seasonings
- 2 tbsp flour
- 1 tsp paprika
- Salt and pepper to taste
Pasta and Garnish
- 12 oz egg noodles
- Fresh parsley for garnish
Instructions
- Cook Noodles: Cook the egg noodles according to package instructions. Once done, drain them thoroughly and set aside to keep warm.
- Sauté Aromatics: Heat a skillet over medium heat, add a bit of oil if needed, then sauté the chopped onion and minced garlic until they become translucent and fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they are browned and their moisture has evaporated, enhancing their flavor.
- Add Chicken: Push the sautéed vegetables to the side of the skillet, add the sliced chicken breast pieces, and cook until they are no longer pink in the center, ensuring they are fully cooked.
- Thicken Sauce: Sprinkle the flour and paprika evenly over the chicken and vegetables, stirring well to combine. Gradually pour in the chicken broth while stirring continuously to prevent lumps, cooking until the sauce thickens.
- Add Sour Cream and Season: Lower the heat to avoid curdling, then mix in the sour cream until the sauce is smooth and creamy. Season with salt and pepper to taste, adjusting according to your preference.
- Serve: Spoon the creamy chicken mushroom stroganoff sauce over the cooked egg noodles, and garnish with fresh parsley for a burst of color and freshness. Serve immediately.
Notes
- Use full-fat sour cream for a richer and creamier sauce.
- For a thicker sauce, let it simmer a bit longer or add a little more flour.
- Chicken thighs can be substituted for breast for more moist and flavorful meat.
- Leftovers keep well in the refrigerator for up to 3 days.
- To reduce calories, use low-fat sour cream and increase the amount of mushrooms.
