Homestyle Chicken and Mushroom Stroganoff

The allure of a warm, creamy dish is irresistible, especially when it combines tender chicken, earthy mushrooms, and a rich sauce. Chicken and Mushroom Stroganoff is a classic recipe that brings comfort and satisfaction to the table, making it a perfect choice for family dinners or cozy gatherings. This article will guide you through a detailed recipe for Cozy Homestyle Chicken and Mushroom Stroganoff, providing insights into the ingredients, cooking techniques, and the heartwarming experience of enjoying this dish.

Homestyle Chicken and Mushroom Stroganoff

Indulge in the comforting goodness of Cozy Homestyle Chicken and Mushroom Stroganoff, a timeless recipe perfect for family meals or intimate gatherings. This dish features tender chicken and earthy mushrooms enveloped in a rich, creamy sauce. With easy steps and wholesome ingredients like sour cream, Dijon mustard, and fresh herbs, this stroganoff is sure to warm your heart and home. Discover the joy of cooking and share delicious moments around the table.

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Ingredients

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 cups mushrooms, sliced (preferably a blend of cremini and button mushrooms for depth of flavor)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup chicken broth (low sodium recommended for better control of saltiness)

1 cup sour cream (for creaminess and tang)

2 tablespoons all-purpose flour (to thicken the sauce)

2 tablespoons olive oil (for frying)

2 tablespoons butter (adds richness)

1 teaspoon Dijon mustard (for a touch of sharpness)

1 teaspoon paprika (choose smoked or sweet according to your taste)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish and flavor enhancement)

8 oz (225g) egg noodles or your favorite pasta

Instructions

Cook the Noodles:

- In a large pot, bring salted water to a rolling boil.

- Add the egg noodles and cook according to the package directions until they are al dente.

- Drain the noodles and set them aside, making sure to toss them lightly with a bit of olive oil to prevent sticking.

Sauté Chicken:

- Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter.

- Once hot, add the chicken pieces and season generously with salt, pepper, and paprika.

- Cook the chicken for approximately 5-6 minutes, or until it’s golden brown and cooked through.

- Transfer the cooked chicken to a plate and set aside.

Cook the Vegetables:

- In the same skillet, melt the remaining tablespoon of butter.

- Add the finely chopped onion and sauté for about 2-3 minutes until it’s translucent and softened.

- Incorporate the minced garlic and sliced mushrooms into the skillet, cooking for an additional 5-7 minutes until the mushrooms are well-browned and have released their moisture.

Make the Sauce:

- Sprinkle the flour over the mushroom mixture and stir to incorporate.

- Gradually pour in the chicken broth while continuing to stir to prevent any lumps from forming.

- Bring the mixture to a gentle simmer, allowing it to thicken slightly for about 2-3 minutes.

Combine Ingredients:

- Lower the heat to medium-low and stir in the Dijon mustard and sour cream until fully blended and creamy.

- Return the sautéed chicken to the skillet, mixing well to coat each piece in the flavorful sauce.

- Let everything simmer for another 2-3 minutes to warm through, taste, and adjust seasoning with salt and pepper as desired.

Serve:

- Plate the cooked egg noodles and ladle the rich chicken and mushroom stroganoff generously over the top.

- Garnish with freshly chopped parsley for a burst of color and added flavor.

Enjoy:

- Serve warm and enjoy the cozy, creamy goodness of this comforting homestyle dish!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings