Description
A cozy and creamy chicken stroganoff that brings restaurant-style flavor to your home in under an hour.
Ingredients
- 2 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
- 1/4 cup all-purpose flour, for dredging
- 3 tablespoons olive oil (divided)
- 1 tablespoon unsalted butter
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 1 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 2–3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- Egg noodles, for serving
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Instructions
- 1. Pat the chicken breasts dry with paper towels, cut into 1-inch pieces, and season lightly with salt and pepper. Dredge in flour and shake off excess.
- 2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Brown the chicken in batches for 2–3 minutes per side until golden. Transfer to a plate.
- 3. Add remaining oil and butter to the skillet. Sauté mushrooms and onions for 6–8 minutes until softened and caramelized.
- 4. Stir in dry mustard, Worcestershire sauce, and garlic; cook for about 1 minute until fragrant.
- 5. Pour in chicken broth, deglazing the pan and simmering until reduced slightly.
- 6. Return the chicken to the skillet and simmer on medium-low for 5–7 minutes until cooked through.
- 7. Lower heat and stir in sour cream until creamy. Adjust seasoning and serve over egg noodles.