Description
A comforting yet sophisticated chicken stroganoff with silky sour cream sauce, tender chicken, and earthy mushrooms, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons oil
- 1 small onion, diced
- 8 oz sliced mushrooms
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1½ cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon Dijon mustard
Instructions
- Slice chicken into 1/2–3/4-inch strips and season with salt and pepper.
- Sear in a heavy skillet over medium-high heat with oil for 3–4 minutes per side until golden and cooked to an internal temperature of 165°F; remove and rest.
- Sauté diced onion and sliced mushrooms in butter until browned.
- Add minced garlic and cook for 30 seconds.
- Sprinkle flour over the mixture and cook for 1 minute.
- Deglaze pan with chicken broth and Worcestershire sauce, simmer to thicken for 3–5 minutes.
- Remove from heat and whisk in sour cream and Dijon mustard.
- Return the chicken to the pan to warm through, adjusting consistency with reserved pasta water or broth as needed.
Notes
Use a heavy-bottomed skillet for even browning. An instant-read thermometer is useful to prevent overcooking the chicken.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg