# What You’ll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts, sliced into thin strips
02 - 1/2 tsp salt
03 - 1/4 tsp ground black pepper
04 - 1 tbsp all-purpose flour
→ Vegetables
05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced
09 - 9 oz cremini or white mushrooms, sliced
→ Sauce
10 - 1 tsp sweet paprika
11 - 1/2 cup dry white wine (optional; substitute with chicken broth)
12 - 1 cup low-sodium chicken broth
13 - 3/4 cup plus 1 tbsp sour cream
14 - 2 tsp Dijon mustard
15 - 1 tbsp fresh parsley, chopped
→ To Serve
16 - 10.5 oz egg noodles
17 - Salted water, for boiling noodles
# How to Make It:
01 - Season chicken strips with salt and black pepper, then lightly coat with flour.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add chicken strips and sauté until golden and cooked through, about 4–5 minutes. Remove chicken and set aside.
03 - Add the remaining butter to the skillet. Cook chopped onion until translucent, about 2 minutes. Add minced garlic and sliced mushrooms; continue cooking until mushrooms brown and liquids evaporate, approximately 5–6 minutes.
04 - Sprinkle paprika over vegetables and cook for 30 seconds. Deglaze the pan with white wine (if using), scraping up browned bits. Allow liquid to reduce by half, about 2 minutes.
05 - Pour in chicken broth and bring to a gentle simmer. Reduce heat to low.
06 - Stir in sour cream and Dijon mustard until smooth and warmed through without boiling. Return chicken and any accumulated juices to the pan; simmer gently for 2–3 minutes.
07 - While sauce simmers, prepare egg noodles in boiling salted water according to package instructions. Drain and keep warm.
08 - Taste the stroganoff and add seasoning if needed.
09 - Plate the stroganoff over warm egg noodles, garnished with additional chopped parsley.
