Homemade Chicken Stroganoff
| 4 | boneless, skinless chicken breasts, sliced into strips |
| 1 tbsp | olive oil |
| 1 medium | onion, chopped |
| 2 cloves | garlic, minced |
| 2 cups | mushrooms, sliced |
| 1 cup | chicken broth |
| 1 cup | sour cream |
| 1 tbsp | Dijon mustard |
| 1 tsp | paprika |
| Salt and pepper to taste | |
| 2 tbsp | fresh parsley, chopped (for garnish) |
| Cooked egg noodles, rice, or mashed potatoes for serving |
| Cook the Chicken |
| Heat olive oil in a large skillet over medium heat. |
| Season chicken strips with salt, pepper, and paprika. Add to the skillet and cook for 5-7 minutes, or until browned and cooked through. Remove chicken and set aside. |
| Sauté the Vegetables |
| In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes until softened. |
| Add the sliced mushrooms and cook for about 5 minutes, until they release their moisture and become tender. |
| Make the Sauce |
| Pour chicken broth into the skillet, scraping the bottom to deglaze the pan. |
| Stir in Dijon mustard and bring the sauce to a gentle simmer. Let cook for 3-4 minutes to thicken slightly. |
| Add the Sour Cream |
| Reduce the heat to medium-low and stir in the sour cream. Mix until the sauce is creamy and smooth. Adjust seasoning with salt and pepper to taste. |
| Combine and Simmer |
| Return the cooked chicken to the skillet, stirring to coat it in the sauce. Simmer for 3-5 minutes to meld the flavors together. |
| Serve |
| Spoon the Chicken Stroganoff over a bed of cooked egg noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley for a vibrant finish. |
| Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes |