Preparation

• 1.

  In a large skillet, heat the olive oil over medium heat.

• 2.

  Add the chopped onion and garlic, sautéing until the onion becomes translucent.

• 3.

  Add the chicken strips to the skillet, seasoning with salt and pepper, and cook until browned on all sides.

• 4.

  Stir in the sliced mushrooms and cook until softened, about 5 minutes.

• 5.

  Pour in the chicken broth, heavy cream, tomato paste, and Worcestershire sauce, stirring until well combined.

• 6.

  Lower the heat and let the sauce simmer for about 10-15 minutes, allowing it to thicken and the flavors to meld.

• 7.

  Adjust seasoning with additional salt and pepper if needed.

• 8.

  Serve the stroganoff over cooked rice or pasta, garnished with chopped parsley.