I just didn’t know what to call this, although it is based on a recipe billed as Chicken Stroganoff.  It doesn’t bear much resemblance, other than sour cream and maybe mushrooms, to stroganoff. So a friend suggested Toucan Chicken. Toucan is often what I am called in a parallel universe.

2 Tablespoons olive oil

4 boneless, skinless chicken breasts, cubed

3/4 lb button mushrooms, sliced

1 1/2 cups chicken broth

2 tablespoons flour

2/3 cup sour cream

1/2 tsp salt

1/2 tsp paprika

1/8 tsp black pepper

Cube the chicken and slice the mushrooms, and heat the oil in a large pan over medium-high heat.

When the oil is shimmering, add the chicken cubes.  Be sure they aren’t crowded, and if they are, cook the cubes in batches.  Cook for six minutes, stirring occasionally, then using a slotted spoon remove the chicken to a plate. 

Meanwhile, mix the sauce. Start with just two tablespoons of the sour cream and the flour. Mix well with a wire whisk. Add the sour cream a little at a time so you create a smooth mixture.

Next mix in the salt, paprika, and pepper.

Finally, add the chicken broth a little at a time, whisking after each addition.

The mushrooms should be wonderfully brown by now.

Turn the heat back to high and after giving the sauce a final whisk, add the sauce. Bring the mix to a boil and then lower to a simmer. Simmer for just five minutes to thicken the sauce a bit. Do not overcook or the chicken will be dry. Take a bite at five minutes.

And serve over rice with a little sprinkle of paprika.  I had to make this dish every time my mother-in-law visited. It was one of her favorite things that I made.