Description
A rich and savory twist on classic stroganoff made with tender chicken, smoky bacon, and mushrooms in a creamy sauce served over pasta or rice.
Ingredients
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 12 oz egg noodles or rice, for serving
Instructions
- Cook egg noodles or rice according to package directions. Set aside.
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving some bacon fat in the skillet.
- Add olive oil and chicken to the skillet. Season with salt and pepper, and cook until golden brown and cooked through. Remove and set aside.
- In the same skillet, sauté onions and mushrooms until softened, then add garlic and cook for 1 minute.
- Sprinkle flour over the vegetables and stir well. Gradually add chicken broth, Worcestershire sauce, and Dijon mustard. Stir until sauce thickens slightly.
- Reduce heat to low and stir in sour cream and smoked paprika. Return chicken and bacon to the skillet, mixing until coated in the sauce. Simmer for 2-3 minutes.
- Serve stroganoff over egg noodles or rice. Garnish with fresh parsley.
Notes
- For extra richness, stir in a splash of heavy cream with the sour cream.
- You can use chicken thighs instead of breasts for more flavor.
- Add spinach or peas for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American