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–+ servings

Chicken Stroganoff

5 from 2 votes
There you have it, friends - a chicken stroganoff recipe that's equal parts cozy and crave-worthy. With its luscious mushroom-studded sauce, tender chicken morsels, and bright pops of mustard and Worcestershire, it's downright impossible not to go back for seconds. So do yourself a favor and put this comforting classic on your dinner menu soon. Your soul (and your taste buds) will thank you!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Cut the chicken into 1-inch pieces and season with garlic powder, salt and pepper. Dredge in flour, shaking off excess.
  2. 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.
  3. 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.
  4. Stir in the Dijon, Worcestershire, and garlic. Cook for 1 minute.
  5. Pour in the chicken broth and scrape up any browned bits. Return the chicken to the skillet and cook for 2 minutes.
  6. Remove from heat and stir in the sour cream until combined. Season with salt and pepper.
  7. 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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