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Understanding the origins of stroganoff can enhance your appreciation for this dish. The culinary roots of stroganoff trace back to 19th-century Russia, where beef stroganoff was born. Initially, it was a dish made with tender beef sautéed in a creamy sauce, often served over rice or with mashed potatoes. The recipe was named after the Stroganov family, who were wealthy merchants and landowners in Russia. As the dish gained popularity, variations emerged, with each country putting its unique spin on the classic.

Chicken Mushroom Stroganoff

Indulge in the creamy goodness of homemade Chicken Mushroom Stroganoff, a comforting classic perfect for any occasion! This rich dish features tender chicken and earthy mushrooms enveloped in a velvety sauce, served over egg noodles. Discover the history, benefits of homemade cooking, and a step-by-step guide to create this crowd-pleaser. Elevate your dinner game with this delicious recipe today! #ChickenStroganoff #ComfortFood #HomeCooking #DinnerIdeas #RecipeInspo
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Ingredients
  

500g (1 lb) chicken breast, sliced into thin strips

250g (8 oz) mushrooms, sliced (cremini or button mushrooms)

1 medium onion, chopped

3 cloves garlic, minced

1 cup chicken broth

1 cup sour cream

2 tablespoons all-purpose flour

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

300g (10 oz) egg noodles or pasta of your choice

Instructions
 

Cook the Pasta: Begin by cooking the egg noodles according to package instructions in a large pot of salted boiling water. Drain and set aside once cooked al dente.

    Sauté Chicken: In a large skillet, heat the olive oil over medium heat. Season the sliced chicken breast with salt and pepper, then add to the skillet. Cook until browned and fully cooked, about 5-7 minutes. Remove chicken from skillet and set aside.

      Sauté Vegetables: In the same skillet, add the chopped onion and cook for about 3-4 minutes until translucent. Add the minced garlic and sliced mushrooms, and sauté for an additional 5 minutes until the mushrooms are tender.

        Make the Sauce: Sprinkle the flour over the mushroom mixture and stir to incorporate. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add Worcestershire sauce, Dijon mustard, and paprika. Bring to a simmer until the sauce starts to thicken, about 5 minutes.

          Finish the Dish: Reduce the heat to low and stir in the sour cream until smooth. Return the cooked chicken to the skillet and mix everything together. Allow it to heat through, about 2-3 minutes. Adjust seasoning with additional salt and pepper if needed.

            Serve: Serve the creamy chicken mushroom stroganoff over the prepared egg noodles. Garnish with fresh chopped parsley before serving. Enjoy!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4