Creamy chicken stroganoff is a quick weeknight dinner you can make in no time! Tender cuts of chicken breast smothered in a flavorful stroganoff gravy, this easy recipe pairs well over rice, noodles, or mashed potatoes.
Ingredients
2large chicken breasts, halved lengthwise
1/2teaspoongarlic powder
½teaspoononion powder
½teaspoonpaprika
1/2teaspoonsalt
1/4teaspoonfresh cracked black pepper
3tablespoonsflour
2tablespoonsbutter
1tablespoonolive oil
Gravy:
3tablespoonsbutter
1large onion, chopped
3clovesgarlic, crushed or minced
1pound500 grams brown mushrooms, sliced
2teaspoonsdijon mustard
1teaspoonpaprika
1/2cupdry white wine
1tablespoonflour
2cupslow sodium chicken stock/broth
1tablespoonWorcestershire sauce
Salt and pepper, to taste
1/2cupsour cream
Fresh chopped parsley or chives, to serve
Instructions
Slice the chicken breasts in half lengthwise and season with garlic powder, paprika, onion powder, salt, and pepper. Add the flour to a shallow bowl and press each piece of chicken into the flour to coat the outside. Set aside.
Heat butter and oil in a large skillet or medium heat and once hot cook the chicken for about 4 minutes per side until golden brown. Transfer cooked chicken to a plate and set aside.
Heat butter in the skillet over medium heat and add the onions. Saute until softened and translucent. Add the garlic and saute for 30 seconds before adding the mushrooms to cook for 4 minutes until golden brown. Use a spatula to gently scrape the bottom of the pan to dislodge any browned bits before adding the mustard and paprika.
Deglaze the pan with the white wine and bring to a simmer stirring occasionally until the wine reduces.
Add the flour to the pan and cook for 1 minute, stirring occasionally to prevent burning. Add the stock and worcestershire sauce and stir to combine. Simmer for 2-4 minutes until the sauce thickens.
Lower the heat to medium low and add the sour cream. Stir to combine and simmer until the sour cream blends completely with the sauce. Season to taste with salt and pepper.
Add the cooked chicken breasts back to the pan and simmer for an additional 2 minutes. Make sure the chicken is cooked through and the sauce has thickened to your liking before removing from the heat.
Garnish with fresh parsley and chopped chives before serving.