This delicious Chicken Stroganoff is ready in 30 minutes, and perfect for a weeknight meal. Tender chicken cooked in a creamy mushroom and onion sauce. Served over egg noodles and garnished with a dollop of sour cream and chopped parsley.
In a large rimmed skillet, cook the butter and onions together for 5 minutes.
The onions will become darker in color and semi-soft.
Add the sliced mushrooms to the skillet. Stir gently to combine and cook for 3 minutes.
Add a tablespoon of butter. Allow vegetables to cook at additional 2 minutes. The mushrooms will become soft.
Add chopped chicken to the skillet with the mushrooms and onions.
Add flour, paprika, salt, and pepper.
Stir to evenly mix the chicken and flour into the mushroom and onions.
Add the broth and Worcestershire sauce. Allow the mixture to simmer for about 5 minutes. Stir in the sour cream to the Chicken Stroganoff and cook for an additional 2-3 minutes. Season with additional salt and pepper if desired.
Serve over hot cooked egg noddles. Top with sour cream, fresh parsley, and a sprinkle of paprika.