recipes

Homemade Chicken Stroganoff

INGREDIENTS:

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2 chicken breasts cut into 1-inch pieces

1/2 teaspoon garlic powder

Salt and pepper to taste

All-purpose flour for dredging

3 tablespoons olive oil divided

1 tablespoon butter

8 ounces cremini baby bella mushrooms, sliced

1/2 medium onion chopped

1-2 tablespoons Dijon mustard to taste

1-2 tablespoons Worcestershire sauce to taste

3 cloves garlic minced

2/3 cup chicken broth

1/2 cup full-fat sour cream

INSTRUCTIONS:

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Cut the chicken into 1-inch pieces and season with garlic powder, salt and pepper. Dredge in flour, shaking off excess.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in two batches until browned and cooked through, about 3 minutes per side. Transfer to a plate.

Add the remaining 1 tablespoon olive oil and butter to the skillet. Add the mushrooms and onions. Sauté for 6-8 minutes until browned and any liquid has evaporated.

Stir in the Dijon, Worcestershire, and garlic. Cook for 1 minute.

Pour in the chicken broth and scrape up any browned bits. Return the chicken to the skillet and cook for 2 minutes.

Remove from heat and stir in the sour cream until combined. Season with salt and pepper.

Serve immediately over egg noodles, mashed potatoes or rice.

NOTES:

For maximum flavor, brown the chicken, mushrooms and onions well.

Add a pat of butter with the sour cream for extra richness.

Stir in spinach or peas for added nutrition and color.

Garnish with crispy fried shallots for a fun crunch.

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