Description
A comforting Chicken Stroganoff with tender chicken, mushrooms, and a creamy sauce served over egg noodles or rice.
Ingredients
- 1 pound chicken breasts, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cooked egg noodles or rice, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the chopped onions and garlic to the same skillet, and sauté until the onions are translucent. Add the sliced mushrooms and cook until they are browned.
- Sprinkle the flour over the mushroom mixture and stir to combine.
- Gradually add the chicken broth, stirring constantly until the mixture thickens.
- Lower the heat and stir in the sour cream until fully incorporated.
- Return the cooked chicken to the skillet and mix to combine, heating through.
- Serve the Chicken Stroganoff over cooked egg noodles or rice.
Notes
For added freshness, garnish with chopped parsley. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
