Description

Beef stroganoff isn't the only game in town. This stroganoff is made with chicken and mushrooms. It's a great meal with tender, yummy chicken in a wonderful creamy sauce all served over pasta, mashed potatoes or rice.

Ingredients

• 1 ½ lb. skinless, boneless chicken breast, cut into thick slices or chunks
• salt
• black pepper
• ½ t. paprika
• ¾ c. flour, divided
• canola oil
• 10 oz. crimini mushrooms, sliced
• 4 T. unsalted butter
• 2 shallots, minced
• 2 cloves garlic, pressed through garlic press
• 3 c. chicken stock, warmed
• 3 T. sour cream
• 1 T. chopped parsley
• buttered egg noodles, mashed potatoes, or rice, for serving

Steps

1. Place chicken slices or chunks in a bowl; sprinkle with paprika and several pinches of salt and pepper; add ¼ c. flour; toss everything to coat well.
2. Place a large skillet over medium-high heat; drizzle in about 3-4 T. canola oil; when oil is hot, add the coated chicken pieces in, working in batches; sear to allow them to golden-brown on all sides; remove from skillet with slotted spoon; repeat until all chicken is golden-brown; set aside. The chicken might not be completely cooked through, but is's ok. It will finish at the end in the sauce.
3. In the same skillet, add in the mushrooms, drizzling in a bit more oil, if needed. Saute for a few minutes until golden-brown; remove with slotted spoon; set aside. (You could keep the mushrooms with the chicken, if desired).