Entrée: United States – Chicken and Shiitake Mushroom Stroganoff

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 7 min

Cook 15 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 boneless, skinless chicken breasts, about 1 lb total (454 g total), sliced into strips
1 cup (100 g) shiitake mushrooms, sliced
1 tbsp (15 ml) olive oil
1 tbsp (14 g) butter
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp (5 ml) paprika
1 cup (240 ml) half-and-half
Salt and pepper to taste
Cooked egg noodles or rice, for serving
Fresh parsley, chopped, for garnish

Show original ingredient measurements

2 boneless, skinless chicken breasts, about 1 lb total (454 g total), sliced into strips
1 cup (100 g) shiitake mushrooms, sliced
1 tbsp (15 ml) olive oil
1 tbsp (14 g) butter
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp paprika
1 cup (240 ml) half-and-half
Salt and pepper to taste
Cooked egg noodles or rice, for serving
Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil and butter in a large skillet over medium heat.
2. Add the onions and garlic, and sauté until translucent.
3. Increase the heat to medium-high and add the chicken strips. Cook until they are browned and cooked through.
4. Add the shiitake mushrooms and cook for an additional 3-4 minutes until they are soft.
5. Sprinkle the paprika over the mixture and stir well to coat everything.
6. Reduce the heat to low and stir in the half-and-half. Let it simmer for about 5 minutes, or until the sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Serve over cooked egg noodles or rice, and garnish with fresh parsley.