Description
A rich and comforting chicken stroganoff made with tender chicken, sautéed mushrooms, and a luxuriously creamy sauce that comes together effortlessly.
Ingredients
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600 g boneless, skinless chicken breast, sliced
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2 tablespoons olive oil
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1 tablespoon unsalted butter
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1 medium onion (150 g), chopped
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250 g mushrooms, sliced
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2 cloves garlic (6 g), minced
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2 tablespoons all-purpose flour (16 g)
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480 ml chicken broth
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240 ml cooking cream
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120 g sour cream
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika
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½ teaspoon ground mustard
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1 tablespoon fresh parsley, chopped
Instructions
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Season chicken with salt and pepper.
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Sear chicken in olive oil until lightly golden; remove and set aside.
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Sauté onion in remaining oil and butter until soft.
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Add mushrooms and cook until golden.
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Stir in garlic, paprika, and ground mustard.
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Sprinkle flour over vegetables and cook for 1 minute.
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Gradually add chicken broth and simmer until slightly thickened.
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Stir in cooking cream and return chicken to pan.
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Remove from heat and fold in sour cream gently.
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Garnish with parsley and serve warm.
Notes
For best results, avoid boiling the sauce after adding sour cream. Serve immediately or reheat gently over low heat to maintain the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes