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Creamy Chicken Stroganoff (Hühnchen-Stroganoff)

Creamy chicken stroganoff made just like Oma's, with heavy cream instead of sour cream, chicken, mushrooms, Dijon mustard, and smoked paprika in a quick, rich sauce. Ready in 40 minutes.

Ingredients:

• 1 pound (454 grams) boneless, skinless chicken breasts, cut into strips
• 10½ ounces (300 grams) fresh mushrooms, sliced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced or pressed
• 2 tablespoons (30 milliliters) olive oil
• 1 tablespoon (15 grams) butter
• ½ teaspoon (1 gram) smoked paprika
• 1 teaspoon (5 grams) Dijon mustard
• ¾ cup (180 milliliters) chicken broth
• ¾ cup (180 milliliters) heavy cream
• ½ teaspoon (3 grams) salt, or to taste
• ¼ teaspoon (0.6 grams) freshly ground black pepper, or to taste

Instructions:

1. Pat the chicken strips dry with a paper towel and season lightly with salt and pepper.
2. Heat the olive oil and butter in a large skillet over medium-high heat.
3. Add the onion and cook for 3 to 4 minutes, until softened and translucent.
4. Add the garlic and cook for about 30 seconds.
5. Add the chicken strips and cook for 5 to 7 minutes, turning occasionally, until lightly browned on all sides.
6. Add the sliced mushrooms and cook for about 5 minutes, until softened and most of their released liquid has evaporated.
7. Stir in the smoked paprika and Dijon mustard, then season with additional salt and pepper as needed.
8. Pour in the chicken broth and bring to a gentle boil.
9. Reduce the heat to medium-low and stir in the heavy cream.
10. Simmer gently, uncovered, for 5 to 7 minutes, until the chicken is fully cooked (165°F / 74°C inside) and the sauce has thickened slightly.
11. Taste and adjust the seasoning before serving.

Notes/Hints:

• If the sauce gets too thick, add extra cream or chicken broth. 
• Add more smoked paprika if desired. Use 1 teaspoon sweet paprika instead of the smoked paprika. 
• Serve over spätzle, egg noodles, rice, or mashed potatoes.
• Store leftovers covered in the fridge for up to 3 days.

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