Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp (15ml) all-purpose flour
  • 1 tbsp (15g) unsalted butter
  • 1 large onion, finely chopped (approx. 1 cup or 150g)
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc)
  • 1 cup (240ml) chicken broth
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) Worcestershire sauce
  • 1/2 cup (120ml) sour cream
  • 2 tbsp chopped fresh parsley, for garnish
  • 1/4 tsp smoked paprika (optional)

Instructions:

  1. Toss chicken pieces with olive oil, salt, pepper, and flour.
  2. Sear chicken in the skillet over medium-high heat until browned on all sides (don't cook all the way through). Remove from skillet and set aside.
  3. Melt butter in the same skillet. Add onion and cook until softened and translucent. Add mushrooms and cook until they release their moisture and brown slightly. Add garlic and cook until fragrant.
  4. Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine reduces slightly.
  5. Stir in chicken broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer.
  6. Return the chicken to the skillet. Reduce heat to low, cover, and simmer until chicken is cooked through and tender (internal temperature reaches 165°F or 74°C).
  7. Remove from heat and stir in sour cream. Season with salt and pepper to taste. This is the final step for the perfect chicken stroganoff recipe.
  8. Sprinkle with fresh parsley and serve immediately.