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Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then cook for about 5–7 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove from the skillet and set aside.
Cook the Veggies:
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and garlic, sautéing for 2–3 minutes until softened and fragrant.
Add Mushrooms:
Add the sliced mushrooms to the pan and cook for another 5 minutes, until the mushrooms have softened and released their juices. Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste.
Make the Sauce:
Gradually add the sour cream to the pan, stirring constantly until the sauce becomes smooth and creamy. Return the cooked chicken to the pan and mix everything together. Let it simmer for 5–7 minutes to allow the flavors to combine and the sauce to thicken.
Serve:
Serve the Chicken Stroganoff over rice, noodles, or mashed potatoes for a complete meal. Garnish with fresh herbs if desired.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: ~400 per serving
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