Chicken and mushroom stroganoff

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sear the chicken Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the chicken strips with a pinch of salt and pepper. Fry for 4–5 minutes until browned all over, then transfer to a plate (the chicken doesn't need to be cooked fully through yet). 2 Sauté mushrooms and onion Melt the butter in the same pan over medium heat. Add the sliced mushrooms and diced onion. Cook for 5–6 minutes until the mushrooms are golden browned and the onions are soft. Stir in the garlic and paprika, cooking for another minute until fragrant. Build the sauce base Sprinkle the flour over the vegetables and stir well to coat. Gradually pour in the chicken stock while stirring continuously to prevent lumps. Stir in the Dijon mustard and Worcestershire sauce. Bring to a gentle simmer. 4 Simmer and thicken Return the chicken and any resting juices back into the pan. Simmer gently for 4–5 minutes until the sauce has thickened and the chicken is fully cooked through. 5 Add sour cream and finish Turn the heat down to low. Stir in the sour cream until smooth and heated through (do not let the sauce boil after adding the cream, or it may split). Remove from heat, stir through the fresh parsley, and adjust seasoning to taste.