2 tablespoons unsalted butter
1 large onion, finely chopped
2 garlic cloves, minced
500 grams (about 1 pound) chicken breast, thinly sliced
250 grams (about 1/2 pound) mushrooms, sliced
1 teaspoon paprika
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and freshly ground black pepper to taste
Chopped parsley for garnish
Directions
1. Melt butter in a large skillet over medium heat. Add onion and garlic, sautéing until onion is translucent.
2. Increase the heat to medium-high and add the chicken strips. Cook until the chicken is browned and nearly cooked through.
3. Stir in the mushrooms and paprika, cooking until the mushrooms are tender.
4. Sprinkle flour over the mixture and stir to combine. Cook for 2 minutes.
5. Gradually add chicken broth and Worcestershire sauce, stirring continuously until the sauce thickens.
6. Reduce heat to low and stir in sour cream. Simmer gently, without boiling, for 5 minutes or until the chicken is cooked through. Season with salt and pepper.
7. Serve garnished with chopped parsley.
Variations & Tips
For a different twist, try adding a splash of white wine along with the chicken broth for a deeper flavor. Those on a low-carbohydrate diet can substitute the flour with a keto-friendly thickener and serve the stroganoff over zucchini noodles. Another popular variation is to add a teaspoon of Dijon mustard to the sauce for an extra zip.
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