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Comfort food holds a special place in our hearts, often evoking memories of family gatherings and cozy nights spent at home. One dish that exemplifies this warmth is Cozy Homestyle Chicken and Mushroom Stroganoff. This recipe is perfect for family meals or for when you simply want to indulge in a hearty dish that feels like a warm hug. The balance of flavors and textures in this stroganoff is truly remarkable; the creamy sauce pairs beautifully with tender chunks of chicken and earthy mushrooms, creating a satisfying meal that will leave everyone at the dinner table asking for seconds.

Homestyle Chicken and Mushroom Stroganoff

Discover the joy of comfort food with this Cozy Homestyle Chicken and Mushroom Stroganoff recipe. Perfect for family dinners or a cozy night in, this dish features tender chicken, earthy mushrooms, and a rich, creamy sauce served over egg noodles. Easy to make and packed with flavor, it’s a satisfying meal that will leave everyone wanting more. Embrace the warmth of home cooking and create memorable moments around the dinner table with this delicious recipe.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 cups mushrooms, sliced (preferably a mix of cremini and button)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup chicken broth

1 cup sour cream

2 tablespoons all-purpose flour

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon Dijon mustard

1 teaspoon paprika (smoked or sweet, based on preference)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

8 oz (225g) egg noodles or your favorite pasta

Instructions
 

Cook the Noodles: Begin by boiling a large pot of salted water. Add in the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Sauté Chicken: In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter. Add the diced chicken pieces, season with salt, pepper, and paprika, then cook for about 5-6 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.

      Cook the Vegetables: In the same skillet, add the remaining tablespoon of butter. Once melted, add the chopped onion and sauté for about 2-3 minutes until softened. Add the minced garlic and sliced mushrooms; cook for an additional 5-7 minutes until the mushrooms are browned and have released their moisture.

        Make the Sauce: Sprinkle the flour over the mushroom mixture, stirring well to combine. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer and allow it to thicken slightly.

          Combine Ingredients: Lower the heat to medium-low and stir in the Dijon mustard and sour cream until fully combined. Return the cooked chicken to the skillet, stirring well to coat the chicken in the creamy sauce. Allow to simmer for 2-3 minutes to heat through; adjust seasoning with salt and pepper to taste.

            Serve: Place the cooked egg noodles on plates, then generously spoon the chicken and mushroom stroganoff over the noodles. Garnish with freshly chopped parsley for a pop of color and freshness.

              Enjoy: Serve warm and delight in the comforting, creamy flavors of this homestyle dish!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings