Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 2 cups fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 cup sour cream
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped, for garnish
- Cooked egg noodles or rice, for serving
Instructions
- Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook until browned. Remove and set aside.
- Sauté Vegetables: Add onion and garlic to the skillet. Cook until softened. Add mushrooms and cook until browned and softened.
- Make the Sauce: Sprinkle flour over the vegetables and cook for 1-2 minutes. Gradually whisk in chicken broth, creating a smooth sauce.
- Combine and Simmer: Return the chicken to the skillet. Reduce heat to low and simmer for 10 minutes.
- Add Sour Cream and Season: Stir in sour cream and paprika. Season with salt and pepper. Cook for 5 more minutes, or until thickened.
- Serve: Serve over egg noodles or rice. Garnish with fresh parsley.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes Calories: 400 kcal per serving | Servings: 4