Chicken Stroganoff

par

Instructions:

  1. Cook the Chicken:
    • In a large skillet or pan, heat the olive oil over medium-high heat.
    • Add the chicken pieces and cook for 5-7 minutes, until browned and cooked through. Season with a pinch of salt and pepper as you cook.
    • Once cooked, remove the chicken from the pan and set it aside.
  2. Sauté the Vegetables:
    • In the same skillet, add the butter and melt over medium heat.
    • Add the chopped onion and sliced mushrooms, cooking for 5-6 minutes until they soften and start to caramelize. Stir occasionally.
    • Add the minced garlic and paprika, and cook for another 1-2 minutes until fragrant.
  3. Make the Sauce:
    • Sprinkle the flour over the onion and mushroom mixture (this step is optional, but helps thicken the sauce). Stir to coat the vegetables.
    • Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the broth to reduce slightly.
  4. Add the Cream:
    • Reduce the heat to low, and stir in the sour cream (or heavy cream for a richer sauce) and Dijon mustard (if using). Continue stirring until the sauce becomes creamy and smooth.
    • Return the cooked chicken to the skillet, and simmer for an additional 5-10 minutes until everything is heated through and the sauce has thickened to your desired consistency.
  5. Serve:
    • Taste and adjust seasoning with more salt and pepper if needed.
    • Serve the chicken stroganoff over cooked egg noodles or rice. Garnish with freshly chopped parsley for color and freshness.