Instructions:
step 1 Cook fries according to package instructions (oven-baked or fried until golden and crisp). Set aside.
step 2 Heat olive oil and butter in a large skillet over medium-high heat. Add chicken, season with salt, pepper, paprika, and thyme. Cook until browned and cooked through. Remove and set aside.
step 3 In the same skillet, add chopped onions and garlic. Cook until softened, about 3-4 minutes.
step 4 Sprinkle in the flour and stir to coat the onions.
step 5 Gradually pour in the chicken broth, stirring until smooth and slightly thickened.
step 6 Reduce heat to low, then add sour cream, heavy cream, and Worcestershire sauce. Stir until well combined.
step 7 Return the cooked chicken to the skillet and simmer for 5 minutes until heated through and coated in sauce.
step 8 Sprinkle in chopped parsley and stir to finish.
step 9 Serve the creamy chicken stroganoff in a bowl with a side of fries or directly over fries for a loaded-style version. Garnish with more parsley.
Storage and Reheating Tips:
Store leftover chicken stroganoff in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Fries are best made fresh, but can be crisped in the oven or air fryer before serving again.
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