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To appreciate the evolution of Chicken Stroganoff, we first need to look back at its roots—the traditional beef stroganoff. This classic dish dates back to 19th-century Russia, where it was originally prepared with sautéed beef, onions, and a creamy sauce, typically served over noodles or rice. The name "stroganoff" is attributed to the Stroganov family, wealthy merchants known for their culinary innovations.

Homemade Chicken Stroganoff

Discover the comforting flavors of Chicken Stroganoff, a delightful twist on the classic beef version. This easy-to-make dish features tender chicken in a rich, creamy sauce with savory mushrooms and aromatic spices, perfect for busy weeknights or family gatherings. Explore its fascinating origins, learn about key ingredients, and follow a step-by-step guide to create this delicious meal. Bring warmth to your table with this satisfying culinary delight.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into thin strips

2 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

8 oz (225g) mushrooms, sliced (button or cremini work well)

1 teaspoon smoked paprika

1 cup (240ml) chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 cup (240ml) sour cream

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

8 oz (225g) egg noodles or your choice of pasta

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.

    Sauté the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and season with salt, pepper, and smoked paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the skillet and set aside.

      Build the Flavor: In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent. Then, add the sliced mushrooms and continue to cook for another 5 minutes, until the mushrooms are browned and tender.

        Create the Sauce: Reduce the heat to medium and pour in the chicken broth, Worcestershire sauce, and Dijon mustard. Stir well to combine and bring to a gentle simmer. Let it cook for about 3-4 minutes to allow the flavors to meld.

          Add the Chicken Back: Return the cooked chicken to the skillet and mix well with the sauce. Reduce the heat to low and gently stir in the sour cream until the sauce is smooth. Allow it to cook for another 2-3 minutes, ensuring it’s heated through but not boiling. Adjust seasoning with additional salt and pepper if needed.

            Combine and Serve: Toss the cooked egg noodles with the chicken stroganoff sauce in the skillet until the noodles are well coated. Serve hot, garnished with fresh parsley.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings