Creamy Chicken Mushroom Stroganoff (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 chicken breasts, cut into bite size pieces
02 -
4 oz Shiitake mushrooms, thinly sliced
03 -
2 tablespoons butter, divided
04 -
1 shallot, thinly sliced
05 -
3 cloves garlic, thinly sliced
06 -
1¼ - 1½ cups sour cream
→ Seasonings
07 -
1 teaspoon paprika
08 -
¼ teaspoon smoked paprika
09 -
1 teaspoon Dijon mustard
10 -
1 tablespoon parsley
11 -
½ teaspoon salt
12 -
¼ teaspoon pepper
# Instructions:
01 -
In a medium bowl combine chicken pieces, paprika, smoked paprika, salt and pepper.
02 -
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, for 5 minutes until slightly browned. Remove mushrooms to a plate.
03 -
In the same pan, melt remaining tablespoon of butter and cook seasoned chicken, 3-4 minutes per side. Add shallot and continue cooking for another 3 minutes.
04 -
Stir in garlic, cook for 30 seconds and return mushrooms to the pan. Add sour cream along with Dijon mustard, cover with a lid and simmer on low heat for 5 minutes.
05 -
Sprinkle with parsley and serve immediately.
# Notes:
01 -
Substitute ½ white onion for shallot if needed
02 -
Portobello or white mushrooms can replace shiitake
03 -
Add more sour cream if using larger chicken breasts
04 -
Store in refrigerator up to 3 days, not recommended for freezing