This is a rich, comforting dish that is quick to prepare and satisfying, served traditionally over steamed white rice.
Ingredients
| Component | Quantity | Notes |
| Chicken Breast | 1.5 lbs (about 2-3 breasts) | Cut into 1-inch cubes |
| Mushrooms | 10 oz (280g) | Cremini or white button, sliced |
| Onion | 1/2 medium | Chopped finely |
| Garlic | 2 cloves | Minced |
| Butter | 2 tablespoons | For sautéing |
| All-Purpose Flour | 1 tablespoon | For thickening the sauce |
| Chicken Broth | 1 cup (240ml) | Low sodium |
| Heavy Cream | 1/2 cup (120ml) | Or half-and-half |
| Tomato Paste | 1 tablespoon | Gives a slight reddish hue |
| Curry Powder | 1 teaspoon | Or Paprika/Smoked Paprika for Stroganoff flavor |
| Dried Thyme | 1/2 teaspoon | |
| Salt and Black Pepper | To taste | |
| White Rice | 2 cups (cooked) | Steamed white rice for serving |
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