Creamy Chicken Mushroom Stroganoff Recipe

If using egg noodles, cook them according to the package instructions. Once cooked, toss them with a little melted butter and set aside, keeping warm until serving.

In a bowl, combine the chicken pieces with salt, black pepper, paprika, and 1/4 cup of flour. Toss well to coat each piece evenly.

Heat 3-4 tablespoons of olive or avocado oil in a large skillet over medium-high heat. When hot, add the coated chicken in batches, searing until golden brown on all sides. The chicken does not need to be cooked through at this point. Remove chicken with a slotted spoon and set aside.

In the same pan, add the sliced mushrooms (add a touch more oil if necessary) and sauté until golden brown. Remove with a slotted spoon and set aside with the chicken.

Reduce heat to medium-low. Add the butter to the pan and allow it to melt. Add minced shallots and pressed garlic, sautéing briefly until fragrant.

Sprinkle the remaining 2 tablespoons of flour over the aromatics. Stir continuously for about 30 seconds to cook the flour and form a roux.

Gradually pour in the chicken stock while whisking to avoid lumps. Allow the sauce to simmer gently for a couple of minutes until it thickens slightly.

Return the chicken and mushrooms to the pan. Let everything simmer gently for 3-4 minutes to ensure the chicken is cooked through and flavors meld together.

Turn off the heat. Stir in the sour cream and chopped parsley. Adjust seasoning with salt and pepper as needed.

Spoon the chicken stroganoff over the warm, buttered egg noodles or your preferred side. Enjoy immediately.