This Chicken Stroganoff recipe is a delicious variation of the classic beef stroganoff. It offers a creamy, flavourful meal that perfects a family dinner or a special occasion. The tender chicken breasts were cooked in a rich sauce from mushrooms, onions, garlic, and a creamy mixture of sour cream and chicken broth. The recipe of Chicken Stroganoff begins with saut ing seasoned chicken pieces until golden brown. Meanwhile, the chicken is taken away and kept ready as the mushrooms and onions cookout to give all the natural flavour they possess. Then, when those are pretty well saut ed, they are combined into a flavourful broth mixed with flour to thicken it, then enhanced with sour cream to give it a rich, velvety sauce. Then, back into the pan with the chicken is going - simmered extremely gently till the chicken starts to absorb all the creamy goodness. A splash of Dijon mustard or white wine gives a tangy surprise and opens up a flavour depth. Traditionally, this Chicken Stroganoff recipe is served over egg noodles or mashed potatoes; it also goes quite well with rice or crusty bread. Garnish with fresh parsley for pops of colour and flavour. This Chicken Stroganoff recipe is such a comforting, filling meal that is so easy to make and will be a favourite in your home. Enjoy this filling dish as such a simple yet elegant dinner option!

• 2 1/2 cups chicken
• 1 tbsp flour
• 3 tbsp oil
• 1 tsp salt
• 3/4 tsp black pepper
• 12 cremini mushrooms
• 1/2 onion
• 1/2 tsp paprika
• 1/4 tsp oregano
• 1/8 tsp red flakes
• 3-4 garlic
• 3-4 tbsp cream
• 1 tsp mustard
• Parsley

• Start by making a roux-thickening agent really to enrich the sauce.
• In a small bowl, whisk together one tablespoon of all-purpose flour and 1/2 cup chicken stock until smooth and free of lumps.
• This mixture helps the lusciousness from the sauce while getting clingingly appetizing to the noodles and chicken later on.
• Set it aside once well mixed.
• Next, heat 11/2 tablespoons of olive oil in a large Dutch oven or a deep-bottomed skillet over medium-high heat.
• Let the oil shimmer, but do not smoke because this means that the oil is too hot to cook.
• Add the 1 pound of the chicken pieces to the pan and season it with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
• Pan-fry the chicken until it gets golden brown and is cooked through for about 5 minutes, stirring frequently.
• The goal is to add a deep colour and flavour to the chicken.
• Remove the chicken from the pan, place it on a platter and set aside.
• In the same pan, add the remaining 1 1/2 tablespoons of olive oil.
• Then add sliced cremini mushrooms and finely chopped yellow onion.
• Add a pinch of ¼ teaspoon black pepper, 1/2 teaspoon of paprika, ¼ teaspoon of dried thyme, ¼ teaspoon of dried oregano, and ⅛ teaspoon red pepper flakes to the mixture.
• Saut mushrooms and onions for about 6 to 7 minutes or until mushrooms begin to collapse a bit and turn lightly golden brown.
• This ensures that the water in the mushroom evaporates and releases its nuttiness and sweetness.
• Garlic should be added during the last half minute of cooking and stirred frequently to prevent burning the mixture.
• Add in the 1/2 cup of dry white wine and deglaze the pan by stirring it in and scooping up the browned bits that are sticking to the bottom of the pan.
• Those browned bits add a little phenomenal depth of flavour to the dish.
• Allow the wine to cook for about 2 minutes as it reduces and intensifies that flavour.
• Pour in the remaining 2 cups chicken broth. When it just begins to boil, add the uncooked extra-wide egg noodles and the remaining 1/2 teaspoon kosher salt.
• Stir the noodles into the broth so they are covered completely.
• Cook over an open flame for about 8 minutes, stirring occasionally to prevent sticking.
• Once the noodles are tender, add the flour and chicken stock that you have already prepared.
• Stir well to combine and let it cook for another minute to thicken the sauce.
• Once it has thickened, turn off the flame and mix in the cooked chicken, 3-4 tablespoons of sour cream, and one teaspoon of mustard.
• Sour cream gives fantastic creaminess to it, but the tangy flavour is added by the mustard.
• To serve, spoon the creamy chicken and mushroom mixture into bowls.
• Garnish with a sprinkle of freshly chopped parsley and a dollop of extra black pepper for a splash of colour and added flavour.
• This epitomises any cosy family dinner or hearty weeknight meal accompanied by a simple salad or crusty bread to soak up the splendid sauce. So, everybody can savour all those comforting pieces with succulent chicken, earthy mushrooms, and rich, creamy noodles!!!