Creamy Chicken Stroganoff with Mushrooms Recipe

Ingrédients

• 1 pound chicken breasts, cut into 1-inch chunks
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 4 tablespoons olive oil, divided
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups sliced baby bella mushrooms
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1/3 cup sour cream
• Cooked egg noodles
• Parsley, for garnish

Préparation

1. 1

   Prepare the Chicken: In a bowl, combine chicken chunks with garlic powder, onion powder, paprika, cayenne pepper, kosher salt, and ground black pepper. Mix well to evenly coat the chicken pieces with the spices.

2. 2

   Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken chunks in batches to avoid overcrowding. Cook for about 3-4 minutes on each side or until golden and cooked through. Remove the chicken from the skillet and set aside.

3. 3

   Sauté Onion, Garlic, and Mushrooms: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the diced onion and minced garlic, sautéing for about 2 minutes until fragrant. Add the sliced baby bella mushrooms and cook for an additional 5-7 minutes until the mushrooms have released their moisture and are browned.

4. 4

   Create the Roux: Push the vegetables to one side of the skillet. Add the unsalted butter to the cleared space and allow it to melt. Sprinkle the all-purpose flour over the butter and whisk constantly for about 2 minutes to cook the flour and form a roux, which will thicken the sauce.

5. 5

   Add the Liquids: Gradually whisk in the chicken broth, blending thoroughly to avoid lumps. Stir in the Worcestershire sauce. Bring the mixture to a gentle simmer, allowing it to thicken into a creamy sauce, about 3-5 minutes.

6. 6

   Combine Chicken and Sour Cream: Return the cooked chicken to the skillet with the sauce and vegetables. Stir to combine and heat through for a couple of minutes. Remove the skillet from the heat and gently fold in the sour cream until the sauce is smooth and creamy. Avoid boiling to prevent curdling.

7. 7

   Serve: Spoon the creamy chicken stroganoff over cooked egg noodles. Garnish with freshly chopped parsley and serve immediately for a comforting meal.