Creamy Dreamy Chicken & Mushroom Stroganoff with Rice

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.

Step 2: In the same skillet, melt butter and sauté onions and mushrooms until tender, about 5-6 minutes. Add garlic and paprika, cooking for another 1 minute.

Step 3: Sprinkle flour over the mushroom mixture and stir for 1 minute to cook off the raw flavor.

Step 4: Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer until slightly thickened.

Step 5: Stir in sour cream and return the chicken to the skillet. Simmer gently for 3-4 minutes until everything is well combined and heated through.

Step 6: Serve hot over a bed of cooked white rice and garnish with chopped parsley.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat, adding a splash of broth or water to maintain creaminess. Store rice and stroganoff separately for best results.