Chicken Stroganoff
A creamy and savory twist on the classic beef stroganoff, featuring tender chicken pieces in a rich sauce.
Equipment
- Large Skillet
- Pot
- Cutting Board
- Knife
Ingredients
Ingredients
- 2 tablespoons Olive oil For sautéing the chicken and vegetables.
- 1 pound Boneless, skinless chicken breasts Cut into bite-sized pieces.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 8 ounces Mushrooms Sliced.
- 1 teaspoon Paprika Adds warmth and smokiness.
- 1 cup Chicken broth For the sauce.
- 1 tablespoon Worcestershire sauce Provides a tangy kick.
- 1 cup Sour cream Adds creaminess and tang.
- to taste Salt and pepper For seasoning.
- 8 ounces Egg noodles or rice As the base for the stroganoff.
- to taste Fresh parsley For garnish.
Instructions
- Prepare your ingredients: chop the onion, mince the garlic, slice the mushrooms, and cut the chicken into bite-sized pieces.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the chopped onions and sauté for 2-3 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking for an additional 5-6 minutes until tender.
- Sprinkle the paprika over the vegetables and stir to combine.
- Pour in the chicken broth and Worcestershire sauce, scraping any browned bits from the skillet. Bring to a simmer and cook for about 5 minutes.
- Reduce heat to low, return the chicken to the skillet, and stir in the sour cream until fully incorporated. Heat through for 2-3 minutes, avoiding boiling.
- Cook the egg noodles or rice according to package instructions. Drain and set aside.
- Serve the Chicken Stroganoff over the prepared noodles or rice, garnished with freshly chopped parsley.
Notes
For variations, consider using turkey or tofu, adding different mushrooms, or incorporating additional vegetables.