Creamy Chicken Mushroom Stroganoff (Print Version)
# Ingredients:
→ Chicken
01 -
2 chicken breasts, cut into 1-inch pieces
02 -
1/2 teaspoon garlic powder
03 -
Salt & pepper to taste
04 -
Flour for dredging
→ Vegetables
05 -
8 ounces cremini mushrooms, sliced
06 -
1/2 medium onion, chopped
07 -
3 cloves garlic, minced
→ Sauce Base
08 -
3 tablespoons olive oil, divided
09 -
1 tablespoon butter
10 -
1 tablespoon Dijon mustard
11 -
1 tablespoon Worcestershire sauce
12 -
2/3 cup chicken broth
13 -
1/2 cup full-fat sour cream
# Instructions:
01 -
Sprinkle chicken pieces with garlic powder, salt, and pepper. Dredge each piece in flour.
02 -
Heat 2 tablespoons olive oil in deep skillet over medium-high heat. Cook chicken in two batches, about 3 minutes per side, until golden brown (165°F). Add remaining oil for second batch if needed. Set aside.
03 -
In same pan, melt butter. Add mushrooms and onions, sautéing 6-8 minutes until liquid evaporates and they're nicely seared.
04 -
Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook about 1 minute until fragrant.
05 -
Pour in chicken broth, scraping up browned bits. Return chicken to pan and cook 2 minutes, stirring occasionally.
06 -
Stir in sour cream and warm through for about a minute. Avoid boiling to prevent curdling. Season to taste.
# Notes:
01 -
Keep sauce from boiling after adding sour cream to prevent curdling
02 -
Cook chicken in batches to ensure proper browning