Description
A quick, comforting weeknight meal with tender chicken, savory mushrooms, and a creamy sauce served over egg noodles or rice.
Ingredients
Scale
- 1 pound chicken breast, sliced
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
- Egg noodles or rice, for serving
Instructions
- Pat the chicken dry and slice into even strips. Chop the onion, slice the mushrooms, and mince the garlic.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and garlic and sauté until the onions are translucent, about 3–4 minutes.
- Add the sliced chicken to the skillet and cook until golden brown and nearly cooked through, about 5–7 minutes. Stir in the mushrooms and cook until tender, another 4–5 minutes.
- Sprinkle the flour over the mixture and stir to coat. Gradually add the chicken broth while stirring to avoid lumps. Bring to a gentle simmer until slightly thickened. Reduce heat and stir in the sour cream. Season with salt and pepper to taste.
- Serve the stroganoff over cooked egg noodles or rice.
Notes
For a brighter sauce, add a teaspoon of Dijon or a squeeze of lemon at the end. Keeps well in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 85mg