Chicken and Lentil Stroganoff

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the lentils: In a medium-sized pot, bring 3 cups of water to a boil. Add the rinsed lentils and cook for about 20-25 minutes or until tender. Drain and set aside.

Step 2

In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3-4 minutes.

Step 3

Add the chicken strips to the skillet and cook until they are no longer pink in the center, about 5-6 minutes. Remove the cooked chicken from the skillet and set aside.

Step 4

In the same skillet, add the sliced mushrooms and cook until they have softened and released their moisture, about 5 minutes.

Step 5

Sprinkle the flour over the mushrooms and stir to coat them evenly. Cook for another minute to cook off the raw flour taste.

Step 6

Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Continue stirring until the mixture thickens.

Step 7

Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Season with salt and pepper to taste. Cook for a few minutes until the sauce is heated through and well combined.

Step 8

Return the cooked chicken and drained lentils to the skillet and stir to coat them with the sauce. Cook for an additional 2-3 minutes to heat everything through.

Step 9

Remove from heat and garnish with chopped fresh parsley.

Step 10

Serve the chicken and lentil stroganoff hot over cooked rice, egg noodles, or mashed potatoes.