Chicken Stroganoff

By Valerie's Kitchen

Ingredients

1½ pounds boneless skinless chicken breasts
½ teaspoon granulated garlic or garlic powder
½ teaspoon paprika
¾ teaspoons kosher salt (divided)
¼ teaspoon freshly ground black pepper (plus additional to taste)
2 tablespoons extra virgin olive oil
2 tablespoons butter
8 ounces cremini mushrooms (sliced)
½ cup diced yellow onion
1 teaspoon minced garlic
1 tablespoon fresh thyme leaves
¼ cup dry white wine (like pinot grigio or sauvignon blanc)
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth (warm)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 to 2 tablespoons chopped Italian parsley
½ cup sour cream (full fat)
fresh chopped chives or minced parsley (for garnish)
Cooked buttered egg noodles, rice, or mashed potatoes (see notes below)

Prep Time8mins
Cook Time22mins
Servings5

Instructions

Cut the chicken into 1-inch pieces and transfer to a medium bowl. Add the granulated garlic, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine well. Set aside.

Add the oil to a large, deep skillet or saute pan and place it over MEDIUM-HIGH heat. When the oil is hot (but not smoking) add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Remove the pan from the heat and use a slotted spoon to remove the chicken to a plate.

Add the butter to the empty skillet with any drippings and melt it over MEDIUM heat. Add the mushrooms, onion, garlic, and thyme and cook, stirring occasionally, until the onions are tender and golden brown and the mushrooms have released their liquid, about 5 to 6 minutes. Season with the remaining ¼ teaspoon salt and pepper, to taste. Add the wine, stirring to deglaze the bottom of the pan.

Sprinkle in the flour and cook, stirring, for 2 minutes. Slowly add the broth, stirring to combine it well with the mushroom mixture. Then, whisk in the Dijon and Worcestershire sauce and simmer over MEDIUM-LOW heat until slightly thickened, 3 to 4 minutes more.

Return the chicken to the skillet, along with any juices from the plate, and cook until heated through, about 1 minute. Reduce the heat to LOW and stir in the parsley. Add the sour cream and remove the pan from the heat. Stir until the sour cream is completely incorporated into the sauce. Season to taste with additional salt and pepper, if needed.

Garnish with chives or additional parsley and serve with buttered noodles or rice.