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In the realm of home-cooked meals, few dishes evoke as much warmth and satisfaction as creamy chicken stroganoff. This dish is not just a meal; it’s a comforting embrace that many families cherish, perfect for both intimate dinners and larger gatherings. With a rich, creamy sauce enveloping tender chicken and mushrooms, it’s a culinary delight that pleases even the pickiest eaters. What makes it even more appealing is its versatility; whether served over egg noodles, rice, or mashed potatoes, chicken stroganoff can be adapted to suit any palate.

Homemade Chicken Stroganoff

Discover the warmth of homemade chicken stroganoff, a comforting classic that enchants families everywhere. This dish features tender chicken bathed in a rich, creamy sauce with mushrooms, ready to please even the pickiest eaters. Perfect for intimate dinners or larger gatherings, this recipe is versatile and easy to customize, whether you serve it over noodles, rice, or potatoes. Dive into the full guide for a captivating history, thoughtful variations, and step-by-step instructions to create this delightful meal at home. Enjoy the comfort of cooking and sharing delicious food with your loved ones!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, sliced into strips

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz (225g) mushrooms, sliced (button or cremini)

1 cup (240ml) chicken broth

1 cup (240ml) sour cream

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped for garnish

8 oz (225g) egg noodles or pasta of choice

Instructions
 

Cook the Noodles: Start by cooking the egg noodles according to package instructions. Drain and set aside.

    Sauté Chicken: In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breasts and season with salt and pepper. Cook until golden brown and cooked through (about 5-6 minutes). Remove the chicken from the skillet and set aside.

      Sauté Onions and Mushrooms: In the same skillet, add a bit more oil if needed, then add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent. Add the sliced mushrooms and cook for another 5 minutes until the mushrooms are tender.

        Create the Sauce: Pour in the chicken broth, Worcestershire sauce, Dijon mustard, and smoked paprika. Stir well to combine and bring to a simmer for about 5 minutes.

          Add Sour Cream: Lower the heat and stir in the sour cream until fully incorporated and the sauce is creamy. Add the cooked chicken back into the skillet, and mix to combine, warming everything up for another 2-3 minutes. Adjust seasoning with salt and pepper if necessary.

            Serve: Serve the chicken stroganoff over the prepared egg noodles and garnish with freshly chopped parsley.

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