Description
A creamy and comforting dish made with tender chicken, sautéed mushrooms, and a rich sour cream sauce, inspired by classic stroganoff flavors.
Ingredients
- 1 lb (450 g) boneless skinless chicken breast, sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 cup sour cream
- 1 tbsp all-purpose flour
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Add chicken slices, season with salt and pepper, and cook for 4–5 minutes until lightly browned. Remove and set aside.
- In the same skillet, add onion and sauté for 3–4 minutes until soft.
- Add garlic and mushrooms and cook for 5–6 minutes until mushrooms are browned and moisture has evaporated.
- Sprinkle flour over the mixture and stir well to combine.
- Pour in chicken broth and Worcestershire sauce, stirring until the sauce thickens slightly.
- Stir in paprika and reduce heat to low.
- Return chicken to the skillet and simmer for 5 minutes.
- Remove from heat and gently stir in sour cream.
- Garnish with parsley and serve warm over pasta, rice, or mashed potatoes.
Notes
- Do not boil after adding sour cream to prevent curdling.
- You can substitute Greek yogurt for sour cream for a lighter option.
- Best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian