Ingredients:

For the Chicken Stroganoff:

Boneless, skinless chicken breasts, cut into strips
Olive oil
Salt
Black pepper
Onion, finely chopped
Garlic, minced
Mushrooms, sliced
Chicken broth
Dijon mustard
Worcestershire sauce
Paprika
Sour cream
Cornstarch (optional, for thickening)
Fresh parsley, chopped (optional, for garnish)
For Serving:

Egg noodles or rice
Directions:

Cook the Chicken:

In a large skillet, heat olive oil over medium-high heat.
Season the chicken strips with salt and black pepper, then add them to the skillet.
Cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté the Vegetables:

In the same skillet, add more olive oil if needed and sauté the finely chopped onion until translucent, about 3-4 minutes.
Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their juices, about 5 minutes.
Prepare the Sauce:

Add chicken broth, Dijon mustard, Worcestershire sauce, and paprika to the skillet. Stir to combine.
Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld.
Stir in the sour cream until well combined. If the sauce is too thin, you can thicken it by mixing a small amount of cornstarch with water and adding it to the sauce. Cook until the sauce thickens to your desired consistency.
Combine and Serve:

Return the cooked chicken to the skillet and stir to coat it with the sauce. Cook for an additional 2-3 minutes until the chicken is heated through.
Serve the chicken stroganoff over egg noodles or rice.
Garnish:

Garnish with freshly chopped parsley if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 350 per serving | Servings: 4 servings