Homemade Chicken Stroganoff Simple and Creamy Delight

Ingredients

• 1 lb boneless chicken breast, sliced into strips
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 teaspoon smoked paprika
• 1 cup chicken broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons Dijon mustard
• to taste salt and pepper
• for garnish fresh parsley, chopped
• for serving cooked egg noodles or rice

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion and sauté for 3 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and browned.
3. Stir in the smoked paprika and cook for 1 minute to release the flavors.
4. Sprinkle the flour over the mushroom mixture and stir well to combine. Gradually add the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and allow it to thicken slightly for about 3-5 minutes.
5. Lower the heat and stir in the sour cream and Dijon mustard. Mix until well combined, then return the cooked chicken to the skillet. Let it simmer for another 3 minutes to heat through. Season with salt and pepper to taste.
6. Spoon the creamy chicken stroganoff over cooked egg noodles or rice.