Chicken Mushroom Stroganoff Bowl (Version imprimable)
Sautéed chicken and mushrooms in rich, creamy sauce with a touch of paprika. Perfect with noodles or rice.
# Composition:
→ Main Ingredients
01 -
450 g chicken breast, thinly sliced
02 -
300 g fresh mushrooms, sliced
03 -
1 medium onion, finely chopped
04 -
2 cloves garlic, minced
→ Sauce and Seasonings
05 -
1 tablespoon olive oil
06 -
1 tablespoon unsalted butter
07 -
2 tablespoons all-purpose flour
08 -
1 teaspoon paprika
09 -
240 ml chicken broth
10 -
240 g sour cream
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Garnish and Serving
13 -
Fresh parsley, chopped
14 -
Cooked egg noodles or rice, for serving
# Étapes de réalisation:
01 -
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken slices and sear until browned on both sides. Remove the chicken from the skillet and set aside.
02 -
In the same skillet, add finely chopped onion and minced garlic. Sauté until the onion turns translucent and fragrant.
03 -
Add sliced mushrooms to the pan. Cook until the mushrooms soften, release their juices, and start to brown.
04 -
Sprinkle flour evenly over the mushrooms and stir thoroughly. Cook for 1 to 2 minutes to remove raw flour taste.
05 -
Gradually pour in chicken broth while stirring continuously to avoid lumps and form a smooth sauce.
06 -
Return browned chicken slices to the skillet. Lower the heat and let the mixture simmer gently for 10 minutes.
07 -
Stir in sour cream and paprika. Adjust seasoning with salt and black pepper. Simmer for an additional 5 minutes until the sauce thickens and chicken is cooked through.
08 -
Ladle the stroganoff over freshly cooked egg noodles or rice. Garnish generously with chopped fresh parsley before serving.
# Détails supplémentaires:
01 -
For a richer sauce, ensure sour cream is at room temperature to prevent curdling when added to the hot mixture.