Chicken Stroganoff

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  2 Chicken Breast, Boneless Skinless(544g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.5 tsp 1/2 teaspoon salt
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  0.3 tsp 1/4 teaspoon cracked pepper
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  2 tbsp Unsalted Butter
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Butter
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  1 Yellow Onion(110g)
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  3 Garlic(9g)
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  1 lbs Mushrooms, Cremini
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  2 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tsp Paprika, Ground
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  0.5 cup Wine, White, Dry
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  1 tbsp Flour, All-Purpose, White
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  2 cup Low Sodium Chicken Broth
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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)
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  0.5 cup Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  1 tbsp Parsley, Fresh

Instructions

1. 1Pat the chicken breasts dry and season all over with garlic powder, paprika, salt, and pepper. Dredge each breast in the all-purpose flour, shaking off excess, and set aside on a plate.
2. 2Heat the unsalted butter and olive oil in a large skillet over medium-high heat. Once the butter is foaming, add the chicken and sear for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a clean plate.
3. 3Melt the salted butter in the same skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Add the fresh garlic and cook for 30 seconds until fragrant, then add the cremini mushrooms and cook for 4–5 minutes until golden brown, stirring occasionally. Scrape up any browned bits from the bottom of the pan.
4. 4Stir in the Dijon mustard and ground paprika, mixing well to coat the mushrooms. Pour in the dry white wine and simmer for 2–3 minutes over medium heat, stirring occasionally, until the liquid reduces by half.
5. 5Sprinkle the flour over the mixture and stir constantly for 1 minute over medium heat to cook out the raw flour taste. Pour in the low sodium chicken broth and Worcestershire sauce, stirring until smooth. Simmer over medium heat for 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
6. 6Reduce heat to medium-low and stir in the sour cream until fully incorporated. Simmer for 3–4 minutes, stirring gently, until the sauce is smooth and creamy. Season with salt and pepper to taste.
7. 7Return the seared chicken and any accumulated juices to the skillet. Simmer for 2 minutes over medium-low heat until the chicken is heated through and the sauce coats the back of a spoon.
8. 8Divide the stroganoff evenly into 4 airtight containers while hot. Garnish with fresh parsley. Refrigerate for up to 4 days, or freeze for up to 3 months.