I grew up eating chicken stroganoff. I didn’t actually eat beef stroganoff until after college. A little odd, but that’s the way life goes sometimes. My mom’s recipe uses a bunch of ingredients you can’t find in the US. A little googling, and food network had one I adapted for myself. Serve it over pasta with a side of veggies for a meal that’s quick and easy.
1 small onion, chopped
1 small can mushrooms, sliced
1 chicken breast, cut into pieces
2 tablespoons all-purpose flour
1 teaspoon paprika
1 14 ounce can chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
In a skillet, cook the onion with 1 T of the olive oil. Add the mushrooms and cook for a few more minutes. Add the rest of the olive oil, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook until the chicken browns, about 3 minutes.
Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering until the chicken is cooked through, about 2 more minutes.
Serve over noodles. Enjoy!