Golden Garlic Butter Chicken Stroganoff with Roasted Broccoli, Mushrooms & Crispy Shallot Crunch

 Ingredients:

1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

2 tablespoons olive oil

3 tablespoons butter, divided

1 large onion, thinly sliced

3 cloves garlic, minced

8 oz mushrooms, sliced

½ cup dry white wine

1 cup chicken broth

1 cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

½ teaspoon dried thyme

½ cup sour cream

1 small broccoli head, cut into florets

1 tablespoon olive oil for roasting

Salt and black pepper, to taste

⅓ cup crispy fried shallots

2 tablespoons chopped fresh parsley

Directions:

Preheat the oven to 425°F (220°C). Place the broccoli florets on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and black pepper. Roast for 18 to 20 minutes, until tender and lightly caramelized around the edges.

Season the chicken pieces with salt, black pepper, and paprika.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate.

Reduce the heat to medium and add the remaining butter. Add the sliced onion and cook for 6 to 8 minutes until soft, golden, and lightly caramelized.

Add the mushrooms and cook for another 5 minutes until browned and tender. Stir in the garlic and cook for 30 seconds until fragrant.

Pour in the white wine and scrape up any flavorful browned bits from the bottom of the skillet. Let the wine simmer for 2 to 3 minutes.

Add the chicken broth, heavy cream, Dijon mustard, Worcestershire sauce, and dried thyme. Stir well and simmer for 5 minutes until the sauce begins to thicken.

Reduce the heat to low and stir in the sour cream until smooth and creamy. Return the cooked chicken to the skillet and gently toss until coated in the rich