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Delve into the world of culinary comfort with a dish that warms the heart and tantalizes the taste buds: Creamy Chicken and Mushroom Stroganoff. This classic recipe combines tender chicken, earthy mushrooms, and a rich, velvety sauce to create a meal that’s perfect for family dinners or cozy gatherings. With simple ingredients and straightforward techniques, this dish is not only easy to prepare but is also a guaranteed crowd-pleaser. In this article, we’ll explore the origins of stroganoff, the key ingredients that make this dish shine, and a step-by-step guide to achieving the perfect creamy chicken and mushroom stroganoff.

Creamy Chicken and Mushroom Stroganoff

Discover the ultimate comfort food with this creamy Chicken and Mushroom Stroganoff recipe that’s perfect for family dinners or cozy nights in. Combining tender chicken, flavorful mushrooms, and a rich sauce, this dish is both delicious and easy to prepare. Learn about the origins of stroganoff, its delightful variations, and follow our simple step-by-step guide to create a comforting meal that everyone will love. Indulge in this heartwarming classic that will have you wanting more.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips

8 oz (225g) fresh mushrooms, sliced (such as cremini or button)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup (240ml) chicken broth

1 cup (240ml) sour cream

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

2 tablespoons all-purpose flour

3 tablespoons olive oil

1 teaspoon paprika

Salt and pepper, to taste

Fresh parsley, chopped for garnish

8 oz (225g) egg noodles or pasta of choice

Instructions
 

Cook the noodles: Bring a large pot of salted water to boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.

    Sauté the chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced chicken breast and season with salt, pepper, and paprika. Cook for about 5-6 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

      Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 2-3 minutes until softened. Thenadd the sliced mushrooms and cook for an additional 5 minutes, or until the mushrooms are tender and browned.

        Add garlic and flour: Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mushroom and onion mixture and stir well to combine, cooking for another minute.

          Combine liquid ingredients: Gradually pour in the chicken broth while stirring to avoid lumps. Add the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer, allowing it to thicken for about 3-4 minutes.

            Add sour cream and chicken: Lower the heat to medium-low, and stir in the sour cream until well combined. Return the cooked chicken to the skillet, mixing everything together until fully heated through. Taste and adjust seasoning with more salt and pepper if necessary.

              Serve: Serve the creamy chicken and mushroom stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley for an added touch of flavor and color.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings