Chicken Mushroom Stroganoff

Key Ingredients
Chicken Breast: So the tender thin slices of chicken breast are the foundation of the dish. It’s very mild so it would go well with the creamy sauce. You can also substitute chicken thighs if you want more juiciness.

Mushrooms: Fresh mushrooms give the stroganoff a nice earthiness. Any of those three-the button, cremini, or baby bella-will work.

Onion and Garlic: These wonderful aromatics add sweetness and savory notes to the dish, making for a wonderful base from which to build your sauce. Sour Cream: This is the secret ingredient, making the sauce thick and creamy. Really, if you’d like it a little lighter, you could use Greek yogurt instead.

Paprika: Gives the dish warmth, a hint of smokiness that brings everything together. Use sweet or smoked paprika according to your taste.

Chicken Broth: Chicken broth is the liquid base of this sauce. Makes gravy more savory.

Egg Noodles or Rice: These starchy side dishes are the perfect complement to the richer and creamier sauce.
Instructions
Step 1: Sauté the Chicken
Heat Oil and Butter: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Brown the Chicken: Add the thinly sliced chicken to the skillet in a single layer (avoid overcrowding). Sauté for 2-3 minutes on each side until golden brown.
Tip: Work in batches if necessary for even browning.
Set Aside: Remove the browned chicken from the skillet and set it aside.
Step 2: Cook the Vegetables
Sauté Onions and Garlic: In the same skillet, add 1 finely chopped onion and 2 minced garlic cloves. Cook for 3-4 minutes until the onion becomes soft and translucent.
Add Mushrooms: Add 8 ounces of sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their juices have been released.

Step 3: Make the Sauce
Sprinkle Flour: Sprinkle 2 tablespoons of flour over the mushrooms, stirring well to coat. Cook for 1 minute to eliminate the raw flour taste.
Add Chicken Broth: Gradually pour in 1 cup of chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
Return Chicken to Skillet: Add the browned chicken back to the skillet. Reduce the heat to low and simmer for 10 minutes, letting the flavors meld.
Stir in Sour Cream and Paprika: Remove the skillet from the heat and gently stir in 1 cup of sour cream and 1 teaspoon of paprika. Mix until the sauce is smooth and creamy.
Step 4: Serve and Garnish
Serve: Spoon the Chicken Mushroom Stroganoff over a bed of cooked egg noodles or rice for a hearty meal.
Garnish: Sprinkle with fresh chopped parsley for a pop of color and added freshness.