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Homemade Chicken Stroganoff
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Ingredients
- 2 chicken breasts cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- All-purpose flour for dredging
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- 8 ounces cremini baby bella mushrooms, sliced
- 1/2 medium onion chopped
- 1-2 tablespoons Dijon mustard to taste
- 1-2 tablespoons Worcestershire sauce to taste
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
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Cut the chicken into 1-inch pieces and season with garlic powder, salt and pepper. Dredge in flour, shaking off excess.
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Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in two batches until browned and cooked through, about 3 minutes per side. Transfer to a plate.
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Add the remaining 1 tablespoon olive oil and butter to the skillet. Add the mushrooms and onions. Sauté for 6-8 minutes until browned and any liquid has evaporated.
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Stir in the Dijon, Worcestershire, and garlic. Cook for 1 minute.
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Pour in the chicken broth and scrape up any browned bits. Return the chicken to the skillet and cook for 2 minutes.
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Remove from heat and stir in the sour cream until combined. Season with salt and pepper.
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Serve immediately over egg noodles, mashed potatoes or rice.
Notes
- For maximum flavor, brown the chicken, mushrooms and onions well.
- Add a pat of butter with the sour cream for extra richness.
- Stir in spinach or peas for added nutrition and color.
- Garnish with crispy fried shallots for a fun crunch.
