:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/gdOO8TlgNz6Tle2ULQvq/f3a5aeaf2ad49df695b990e35cb1fb.png "Mushroom Chicken Stroganoff in Skillet")
Mushroom Chicken Stroganoff in Skillet
Chicken Stroganoff is a creamy and comforting dish that is perfect for an easy weeknight dinner. The juicy chicken breasts are smothered in a decadent mushroom and sour cream sauce that is rich in flavor. This easy-to-make recipe is sure to become a favorite in no time.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt, black pepper, and garlic powder, to taste
- 2 tbls olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms
- 2 tbls all-purpose flour
- 1 teaspoon paprika
- 1 Cup chicken broth
- 1⁄2 Cup sour cream
- 2 tbls Chopped fresh parsley, for garnish
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Directions
Season the chicken breasts with salt, black and garlic powder.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through. Remove the chicken from the skillet and set aside.
Add the chopped onion and minced garlic to the same skillet and sauté for 2-3 minutes, or until tender.
Add the sliced mushrooms and sauté for 5-7 minutes, or until softened and lightly browned.
Sprinkle the flour and paprika over the mushrooms and stir to combine.
Slowly pour in the chicken broth, stirring constantly, until the sauce thickens and comes to a gentle boil.
Reduce the heat to low and stir in the sour cream. Cook for 2-3 minutes, or until warmed through.
Slice the chicken breasts into thin strips and add them to the sauce. Cook for 2-3 minutes, or until heated through.
Garnish the chicken stroganoff with chopped fresh parsley and serve with egg noodles or rice.
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