Ingredients
Scale
- 4 oz Shiitake mushrooms, thinly sliced
- 2 tablespoons butter
- 2 chicken breasts, cut into bite-sized pieces
- 1 teaspoon paprika
- ¼ teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 shallot, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 ¼ – 1 ½ cups sour cream
- 1 tablespoon parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a medium bowl, combine chicken pieces with paprika, smoked paprika, salt, and pepper. Mix well to ensure all the chicken is coated with the spices.
- Melt 1 tablespoon of butter in a large pan over medium heat. Add the sliced shiitake mushrooms. Cook for about 5 minutes, stirring occasionally, until they are slightly browned and tender. Remove the mushrooms from the pan and set aside.
- In the same pan, melt the remaining tablespoon of butter. Add the seasoned chicken pieces and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Add the shallot to the pan and cook for another 3 minutes. Then, stir in the garlic and cook for another 30 seconds.
- Return the cooked mushrooms to the pan. Pour in the sour cream and add the Dijon mustard. Stir until well combined.
- Cover the pan with a lid and reduce the heat to low. Let it simmer for about 5 minutes.
- Sprinkle with parsley and serve immediately.
Notes
Leftovers can be stored in an airtight container for 3-4 days. For freezing, use a freezer-safe container for up to 2 months. Thaw in the refrigerator and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, stroganoff, creamy, comfort food, quick dinner