Description
A comforting and creamy Chicken Stroganoff that turns an ordinary dinner into a culinary embrace.
Ingredients
Scale
- 2 tablespoon olive oil
- 2 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 8 ounce sliced mushrooms
- 2 cup chicken broth
- 1 cup sour cream
- 3 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, seasoning with salt and pepper, and sauté for 5-7 minutes until golden brown. Remove the chicken and set aside.
- In the same skillet, add the diced onion and sliced mushrooms. Sauté for about 5-6 minutes until they soften and the onions are translucent.
- Sprinkle flour over the sautéed veggies, stirring to combine. Cook for 1-2 minutes to develop a roux-like consistency.
- Gradually pour in the chicken broth while stirring for 3-4 minutes until the sauce thickens slightly.
- Reduce heat to low, add sour cream and garlic powder, and mix until combined.
- Return the sautéed chicken to the skillet, stirring into the sauce. Heat through for an additional 2-3 minutes.
- Serve over mashed potatoes or egg noodles, garnishing with fresh parsley.
Notes
For a spicier version, add red pepper flakes or jalapeños. To make it vegan, substitute chicken with tofu and replace sour cream with coconut cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg