Chicken Stroganoff

Directions

1. 1
   Heat the oil in a large skilllet over med-high heat.
2. 2
   Working in batches to avoid overcrowding the skillet, add the chicken to the skillet; cook, stirring occasionally, until golden and no longer pink in the center, about 6 minutes.
3. 3
   Transfer chicken to a plate.
4. 4
   Reduce the heat to medium Add the mushrooms to the skillet; cook until the mushrooms release their juices and are golden and tender, about 6 minutes.
5. 5
   (If the skillet becomes too dry, add 1 or 2 teaspoons of the chicken broth, or more as needed.)
6. 6
   Meanwhile, stir together the flour and 2 tablespoons of the milk in the measuring cup until the mixture is smooth and no lumps remain.
7. 7
   Stir in the remaining milk until well blended.
8. 8
   Return the chicken to the skillet.
9. 9
   Increase the heat to med-high.
10. 10
    Add the chicken broth to the skillet.
11. 11
    Stir flour mixture, salt, paprika and black pepper into skillet.
12. 12
    Bring to boiling.
13. 13
    Reduce heat to medium; simmer, stirring occasionally, until mixture thickens slightly, about 5 min.
14. 14
    Serve with hot cooked rice.