Creamy Chicken Stroganoff with Mushrooms

Creamy Chicken Stroganoff with Mushrooms
Creamy Chicken Stroganoff with Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds skinless, boneless chicken breast, cut into thicker slices, or chunks

  • Salt

  • Black pepper

  • 1/2

    teaspoon paprika

  • 3/4

    cup flour, divided use

  • Canola oil

  • 10

    ounces crimini mushrooms, sliced

  • 4

    tablespoons unsalted butter

  • 2

    shallots, minced

  • 2

    cloves garlic, pressed through garlic press

  • 3

    cups chicken stock, warm

  • 3

    tablespoons sour cream

  • 1

    tablespoon chopped parsley

  • Egg noodles, cooked according to package instructions and tossed with a little melted butter, to serve with

Directions

Add the chicken slices or chunks into a bowl, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika; add ¼ cup of the flour, and toss everything to coat well. -Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the canola oil; once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides; remove from pan with slotted spoon, and repeat until all chicken is golden-brown; set aside for a moment. (It’s alright if the chicken is not completely cooked through—it will finish at the end once added to the sauce.) -Into the same pan, add in the mushrooms (you can drizzle in a touch more oil, if needed), and saute those for a few minutes until golden-brown; remove with slotted spoon, and set aside for a moment (you can keep the mushrooms with the chicken, if desired). -Reduce the heat under the pan to medium-low, and add the 4 tablespoons of the butter into the pan; once melted, add in the shallots and garlic and saute just until aromatic; sprinkle in the remaining ½ cup of flour, and stir it into the butter, cooking the mixture for a bout 30 seconds or so. -Next, pour in the chicken stock, whisking all the while to avoid lumps, and allow the sauce to simmer for a couple of minutes until thickened. -Add the chicken and the mushrooms back into the pan with the sauce, and allow them to gently simmer for 3-4 minutes; then, turn the heat off, and stir in the sour cream and the chopped parsley. (Check salt/pepper if to see if more is needed.) -Serve over warm, buttered egg noodles, or even mashed potatoes, etc.

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