Description
This creamy Chicken Stroganoff is a weeknight winner with tender chicken, sautéed mushrooms, and a tangy sour cream sauce.
Ingredients
Scale
- 1 pound chicken breast, cut into strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cooked egg noodles or rice for serving
Instructions
- Pat chicken strips dry and season lightly with salt and pepper. Chop onion, slice mushrooms, and mince garlic. Have flour and chicken broth ready.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.
- Add chicken strips to the skillet and cook until no longer pink, about 5-7 minutes. Avoid crowding the pan.
- Stir in sliced mushrooms and cook for another 3-4 minutes until juices release and begin to brown.
- Sprinkle flour over chicken and mushrooms, stir well. Gradually add chicken broth while stirring to avoid lumps. Thicken and simmer gently until sauce forms.
- Remove from high heat, stir in sour cream until smooth. Season to taste, heating gently without boiling.
- Serve hot over egg noodles or rice, spooning extra sauce over each portion.
Notes
For a gluten-free version, substitute flour with cornstarch. Serve with green beans or salad for balance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3.5g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 35g
- Cholesterol: 85mg