Chicken Mushroom Stroganoff

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

4 oz Shiitake mushrooms (thinly sliced)

2 tbsp butter

2 chicken breasts (cut into bite size pieces)

1 tsp paprika

1/4 tsp smoked paprika

1 tsp Dijon mustard

1 shallot (thinly sliced)

3 cloves garlic (thinly sliced)

1 1/4 - 1 1/2 c sour cream (see the notes)

1 tbsp parsley

1/2 tsp salt

1/4 tsp pepper

Directions

In a medium bowl combine chicken, paprika, smoked paprika, salt and pepper.

Melt 1 tbsp of butter in a large skillet and over medium high heat. Add mushrooms and cook stirring occasionally for 5 minutes or until slightly browned. Remove mushrooms to a plate.

In the same pan, melt the remaining tablespoon of butter and cook chicken, 3-4 minutes per side. Add shallot and continue cooking for another 3 minutes.

Stir in garlic, give it another 30 seconds and return mushrooms back into the pan. Add sour cream along with Dijon mustard, cover with a lid and simmer on a low heat for 5 minutes.

Sprinkle with the parsley and serve immediately. This recipe pairs beautifully with quick Baked Zucchini with Mozzarella.

Nutrition

• Calories: 516 kcal
• Total Fat: 29.7 g
• Saturated Fat: 14.9 g
• Cholesterol: 197 mg
• Sodium: 576 mg
• Total Carbohydrate: 9.7 g
• Dietary Fiber: 1 g
• Total Sugars: 1.3 g
• Protein: 51.2 g