Chicken Stroganoff with Rice

Step 1

Cook 1 cup rice according to package directions; keep warm.

Step 2

Slice 1.5 lb chicken breast into thin strips and season with salt and pepper. Heat 1 tbsp butter in a large skillet over medium-high heat.

Step 3

Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.

Step 4

In same skillet, melt remaining 1 tbsp butter. Add 1 sliced onion and 8 oz sliced mushrooms; cook until soft and golden, about 8 minutes.

Step 5

Sprinkle 2 tbsp flour over vegetables and stir for 1 minute. Pour in 1 cup chicken broth, scraping up browned bits; simmer until thickened, about 3 minutes.

Step 6

Reduce heat to low, stir in 1 cup sour cream and the cooked chicken. Warm through without boiling, about 2 minutes.

Step 7

Serve stroganoff over the rice, garnished with chopped parsley if desired.