Chicken Stroganoff

Chicken Stroganoff

Ingredients:

Meat:

• 2 boneless, skinless chicken breasts

Produce:

• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp fresh parsley, chopped
• 1/2 tsp dried thyme
• 1 small yellow onion, finely chopped

Canned Goods:

• 1 1/2 cups chicken broth

Condiments:

• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce

Baking & Spices:

• 2 tbsp all-purpose flour
• 1 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp smoked paprika
• 1 1/2 tsp salt

Oils & Vinegars:

• 2 tbsp olive oil

Dairy:

• 2 tbsp butter
• 1/2 cup sour cream

Beer, Wine & Spirits:

• 1/2 cup white wine

Instructions:

1. Prepare the chicken:

• Slice the chicken breasts into strips or bite-sized pieces. Season the chicken with salt, pepper, garlic powder, onion powder, paprika, and smoked paprika.

1. Cook the chicken:

• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, or until browned and fully cooked. Remove the chicken from the skillet and set aside.

1. Cook the vegetables:

• In the same skillet, add the butter and reduce the heat to medium. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
• Add the sliced mushrooms and cook for 4-5 minutes, until the mushrooms are browned and tender.

1. Make the sauce:

• Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
• Slowly add the white wine, stirring constantly to prevent lumps. Then pour in the chicken broth, Dijon mustard, Worcestershire sauce, and dried thyme. Stir to combine, and bring to a simmer. Let the sauce simmer for about 5 minutes, until it thickens.

1. Combine and finish the dish:

• Return the cooked chicken to the skillet and stir in the sour cream. Cook for an additional 2-3 minutes, allowing everything to warm through and the flavors to meld together.