Instructions
Step 1: Sauté the Chicken
Heat Oil and Butter: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Brown the Chicken: Add the thinly sliced chicken to the skillet, making sure not to overcrowd the pan. Sauté for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
Step 2: Cook the Vegetables
Sauté Onions and Garlic: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is soft and translucent.
Add Mushrooms: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes until the mushrooms are browned and have released their juices.
Step 3: Make the Sauce
Sprinkle Flour: Sprinkle 2 tablespoons of flour over the mushrooms and stir well to coat, cooking for about 1 minute.
Add Chicken Broth: Gradually pour in 1 cup of chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Return Chicken to Skillet: Add the browned chicken back into the skillet. Reduce the heat to low and let it simmer for about 10 minutes.
Stir in Sour Cream and Paprika: Remove the skillet from heat and stir in 1 cup of sour cream and 1 teaspoon of paprika. Mix well until the sauce is smooth and creamy.
Step 4: Serve and Garnish
Serve Over Noodles or Rice: Spoon the Chicken Mushroom Stroganoff over a bed of cooked egg noodles or rice.
Garnish: Sprinkle with fresh chopped parsley before serving.
