Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 6 Servings

The best dish you will ever serve today is just 35 minutes away from achieving! Try this recipe now. Oh, man, you are so in for a treat! Feel free to add more ingredients if you like. I am sure that you can do a lot to make this recipe even better! Have a great one, friends. Enjoy!


4 tbsp unsalted butter

2 shallots, minced

Olive or avocado oil

½ c plus 2 tbsp flour, divided use

1 ½ lb. skinless, boneless chicken breast, cut into thicker slices, or chunks

1 tbsp chopped parsley

½ tsp paprika

2 cloves garlic, pressed through a garlic press

3 c chicken stock/broth

10 oz. cremini mushrooms, sliced

3 tbsp sour cream

Cooked egg noodles (optional)


Black pepper


For the Egg Noodles:

Refer to the directions provided on the package of the noodles on how to cook them. Drain, then toss with melted butter until well coated. Set aside.

For the Chicken Stroganoff:

In a mixing bowl, the chicken pieces, paprika, 1/4 flour, salt, and pepper. Toss until well coated.

Place a large skillet on the stove and turn the heat to medium-high.

Add 3 tbsp of oil and allow it to become hot.

Add the chicken pieces in batches, then sear each side for a few minutes until they turn golden brown. Transfer onto a clean plate. Repeat the process with the rest of the chicken.

In the empty skillet, add mushrooms and saute until soft. Transfer onto a clean plate.

Turn the heat down to medium-low, then add 4 tbsp of butter and allow it to melt.

Add the garlic and shallots, then saute until aromatic and soft.

Add the rest of the flour, then whisk and cook for a minute to remove the raw taste.

Add the chicken stock, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits. Simmer for a few minutes until the texture becomes thick.

Add the mushrooms and chicken back into the skillet, then toss until well coated by the delicious sauce.

Simmer for a few more minutes, then remove from the stove.

Add freshly chopped parsley and sour cream, then stir until well blended. Sprinkle salt and pepper to season.

Serve over the buttered egg noodles. Enjoy!


You can serve this over mashed potatoes or rice.

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