Indulge in Rich Chicken Stroganoff
A comforting and creamy chicken stroganoff made with tender chicken, sautéed mushrooms, and a rich sauce, ready in about 30 minutes.
Ingredients
Main Ingredients
- 2 pieces chicken breast halves Boneless and skinless
- ½ teaspoon garlic powder
- to taste Salt and black pepper
- Flour, for light coating Use gluten-free flour as a substitute if needed
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- ½ medium onion, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- ⅔ cup chicken broth Use low-sodium if preferred
- ½ cup full-fat sour cream Can be replaced with plant-based sour cream
Instructions
Preparation
- Season the chicken breast halves with garlic powder, salt, and black pepper. Lightly coat them with flour, shaking off any excess.
Cooking
- In a deep skillet, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken in batches for about 3-4 minutes per side until golden and cooked through. Transfer to a plate and set aside.
- Reduce heat to medium, add 1 tablespoon of olive oil and the butter to the skillet. Add the sliced mushrooms and chopped onion, and sauté for 6-8 minutes.
- Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Return the browned chicken to the skillet along with any juices. Simmer for about two minutes.
- Reduce heat to low, and stir in the sour cream until the sauce is smooth and creamy.
- Adjust seasoning with additional salt and pepper as needed.
Notes
To enhance flavor, consider adding a splash of white wine before the chicken broth. Garnish with fresh herbs for added color and freshness.