Description
A comforting dish perfect for weeknight dinners or special occasions, featuring tender chicken in a creamy sauce over your favorite pasta.
Ingredients
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 8 ounces of mushrooms, sliced
- 1 cup of chicken broth
- 1 tablespoon of Worcestershire sauce
- 1 cup of sour cream
- 2 tablespoons of Dijon mustard
- 3 tablespoons of olive oil or butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 8 ounces of egg noodles or your preferred pasta
Instructions
- In a large skillet, heat the olive oil (or butter) over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
- Add the sliced mushrooms to the skillet and cook until they are lightly browned, approximately 5-7 minutes.
- Increase the heat to medium-high and add the chicken pieces, seasoning them with salt and pepper. Cook until the chicken is no longer pink in the center, about 7-10 minutes.
- Pour in the chicken broth and Worcestershire sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5 minutes.
- Lower the heat and stir in the sour cream and Dijon mustard. Mix until thoroughly combined and heated through. Do not let it boil.
- Serve the chicken Stroganoff over the cooked egg noodles or pasta of your choice. Garnish with freshly chopped parsley.
Notes
For a dairy-free version, use coconut cream or non-dairy yogurt instead of sour cream. Adjust the seasoning with salt and pepper to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: European