# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts, cut into thin strips
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon all-purpose flour
→ Vegetables
05 - 2 tablespoons unsalted butter
06 - 1 tablespoon olive oil
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced
09 - 9 oz cremini or white mushrooms, sliced
→ Sauce
10 - 1 teaspoon sweet paprika
11 - 1/2 cup dry white wine or chicken broth
12 - 1 cup low-sodium chicken broth
13 - 3/4 cup plus 1 tablespoon sour cream
14 - 2 teaspoons Dijon mustard
15 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
→ To Serve
16 - 10.5 oz egg noodles
17 - Salted water, for boiling
# How to Make It:
01 - Coat chicken strips with salt, pepper, and all-purpose flour, tossing gently to distribute evenly.
02 - Heat 1 tablespoon butter with olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and just cooked through, approximately 4 to 5 minutes. Transfer to a plate and set aside.
03 - Add remaining butter to the skillet. Sauté onion for 2 minutes until translucent, then add garlic and mushrooms. Cook, stirring occasionally, until mushrooms are browned and liquid has evaporated, about 5 to 6 minutes.
04 - Stir in sweet paprika and cook for 30 seconds. Deglaze the pan with wine or broth, scraping up browned bits. Allow to reduce by half, approximately 2 minutes.
05 - Pour in chicken broth and bring to a simmer. Reduce heat to low and maintain at gentle simmer.
06 - Whisk in sour cream and Dijon mustard until smooth and heated through without boiling. Return chicken and accumulated juices to the pan and simmer gently for 2 to 3 minutes.
07 - While stroganoff simmers, cook egg noodles in salted water according to package instructions. Drain and set aside.
08 - Evaluate stroganoff for seasoning balance and adjust salt and pepper as needed.
09 - Distribute warm egg noodles among serving bowls. Ladle stroganoff generously over noodles and garnish with fresh parsley.
