Chicken Stroganoff

For the Chicken

• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Sauce

• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce

Cook the Chicken and Vegetables

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Add the sliced onion to the skillet and cook until softened, about 5 minutes.
4. Add the sliced mushrooms and cook until they have released their liquid and started to brown, about 5-7 minutes.
5. Stir in the minced garlic and cook for 1 minute until fragrant.

Make the Sauce

1. Sprinkle the flour over the cooked vegetables in the skillet and stir to coat. Cook for 1 minute.
2. Gradually whisk in the chicken broth until smooth.
3. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
4. Reduce heat to low and stir in the sour cream, Dijon mustard, and Worcestershire sauce until well combined and the sauce is heated through. Do not boil after adding sour cream.
5. Return the cooked chicken to the skillet and stir to coat with the sauce.
6. Season with salt and black pepper to taste.

Serve

1. Serve hot, typically over egg noodles, rice, or mashed potatoes.