Creamy Chicken Stroganoff with Mushrooms
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
Directions
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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.
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.
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).
Reduce heat under the skillet to medium-low; add 4 T. butter into the skillet; when melted, add in shallots and garlic; saute just until aromatic; sprinkle in remaining ½ c. flour; stir into the butter; cook for about 30 seconds or so.
Pour in chicken stock, whisking continually to avoid lumps; simmer sauce for a couple of minutes until thickened.
Add chicken and mushrooms back into the skillet with the sauce; gently simmer for 3-4 minutes; remove from the heat; stir in sour cream and chopped parsley. Season to taste with salt and pepper, if needed.
Serve over warm, buttered egg noodles, mashed potatoes, or rice, if desired.
4-6 servings.