Cooking Instructions

• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add 1 pound of diced chicken breast, seasoning it generously with salt and pepper. Cook, stirring occasionally, until the chicken is golden brown and fully cooked through, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set it aside on a plate, leaving the flavorful drippings behind.
• In the same skillet, add the chopped onion and minced garlic to the drippings. Sauté over medium heat for about 2 to 3 minutes, stirring frequently, until the onion becomes translucent and the garlic releases its fragrant aroma.
• Add 8 ounces of sliced mushrooms to the skillet, stirring them into the sautéed onions and garlic. Continue to cook for an additional 5 to 7 minutes, or until the mushrooms become tender and golden brown, stirring occasionally.
• Sprinkle 2 tablespoons of all-purpose flour over the sautéed mushroom mixture, stirring well to coat all the ingredients. Gradually add 1 cup of chicken broth while stirring constantly. Keep cooking for about 2 to 3 minutes, allowing the sauce to thicken and become creamy.
• Lower the heat to medium-low and stir in 1 cup of sour cream until fully combined. Return the cooked chicken to the skillet, mixing it gently into the creamy sauce. Allow everything to cook together for another 2 minutes or until the chicken is heated through.
• Once heated through, remove the skillet from the heat and serve your Chicken Stroganoff hot over a bed of creamy mashed potatoes or egg noodles. Garnish with freshly chopped parsley if desired.