Preparation:

Step 1:

Begin by heating 1 tbsp olive oil and 2 tbsp butter in a large pan over medium heat. Once the butter melts and the oil heats up, add the chicken breast slices. Sauté the chicken, turning occasionally, until all sides are browned and cooked through, about 5-7 minutes. Once done, remove the chicken from the pan and set it aside on a plate.

Step 2:

In the same pan, add the sliced mushrooms, chopped onions, and minced garlic. Sauté the vegetables in the leftover fat from the chicken. Stir occasionally, allowing the onions to soften and the mushrooms to release their juices. This process takes around 4-5 minutes. The mushrooms should be browned, and the onions should become translucent.

Step 3:

Once the vegetables have cooked down, sprinkle 2 tbsp of flour over the mixture. Stir continuously to ensure the vegetables are evenly coated with the flour. This step helps in thickening the sauce later, creating that signature creamy texture.

Step 4:

Next, slowly pour in 1 cup of chicken broth while stirring to prevent lumps from forming. Bring the mixture to a gentle simmer and allow it to cook for another 5 minutes, or until the sauce thickens. You’ll notice the sauce becoming creamy and coating the mushrooms and onions beautifully.

Step 5:

Reduce the heat to low and stir in 1/2 cup sour cream. Be sure to mix it well, allowing the sour cream to fully incorporate into the sauce without curdling. Once smooth, return the cooked chicken breast back to the pan. Stir to combine and cook for an additional 3 minutes, just until the chicken is warmed through.

Step 6:

Before serving, season the dish with salt and pepper to taste. For an extra touch of freshness and a pop of color, garnish the dish with freshly chopped parsley. Serve the Chicken Mushroom Stroganoff over a bed of egg noodles or rice for a complete meal.