Description
A cozy, creamy dish featuring tender chicken and earthy mushrooms in a rich sauce, served over buttery noodles or rice.
Ingredients
- 1 lb chicken breast (thinly sliced)
- 2 cups fresh mushrooms (sliced)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 cup sour cream
- Salt and pepper (to taste)
- 2 tablespoons all-purpose flour
- Fresh parsley (chopped)
- Cooked egg noodles or rice (for serving)
Instructions
- In a large skillet, heat olive oil and butter over medium heat.
- Add thinly sliced chicken breast and sauté for 2-3 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add chopped onion and minced garlic. Cook for 3-4 minutes until soft and translucent.
- Add sliced mushrooms and cook for 5-7 minutes until browned.
- Sprinkle flour over mushrooms, stir well, and cook for 1 minute.
- Gradually pour in chicken broth, stirring constantly. Bring to a gentle simmer to thicken.
- Add the browned chicken back to the skillet, reduce heat to low, and simmer for 10 minutes.
- Remove from heat and stir in sour cream and paprika until smooth.
- Serve over cooked egg noodles or rice, topped with fresh parsley.
Notes
For variations, substitute zucchini or bell peppers for mushrooms, and use turkey or tofu instead of chicken.