Chicken Stroganoff
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 ½ pounds chicken breasts (3 breasts, each sliced in half to make 6 thin cutlets)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 3 tablespoons all purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons butter
- 1 medium yellow onion (diced)
- 12 ounces mushrooms ((button, or brown/cremini/chestnut))
- 3 cloves garlic (minced)
- 3 tablespoons all purpose flour
- 2 cups chicken stock
- ½ cup sour cream (or Greek yogurt)
- 1 tablespoon Dijon mustard
- salt and pepper (to taste)
- 1 teaspoon Worcestershire sauce (optional, see note 1)
- ½ cup dry white wine (optional, see note 2)
Method
- Season the chicken cutlets with salt, pepper, paprika, and garlic powder. Sprinkle flour, and lightly rub it using your hands.
- Over medium-high heat, melt 1 tablespoon of butter and heat the olive oil. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F (74°C) using a kitchen thermometer. Takes about 4-5 minutes per side depending on the size/thickness of the cutlets. Remove to a plate, and set aside (keep warm).
- To the same skillet, melt the 2 tablespoons of butter then add the onion and mushrooms and cook until the onion is translucent and the mushrooms are softened. Add the garlic, and cook for 30 seconds.
- Add the flour, and cook for 30-60 seconds. Then add half of the chicken stock, deglaze the pan, and scrape off any bits stuck to the bottom of the pan with a wooden spoon.
- Add the rest of the stock, sour cream, and Dijon mustard.
- Use a spatula or a whisk to stir the sauce, the sour cream will look a little separated but will melt into the sauce as it cooks. The sauce will thicken in 2-3 minutes. Have a taste and adjust seasonings to your preference, season with salt and pepper. If the sauce hasn’t thickened enough, simmer for 2 more minutes.
- Remove from heat, and add the chicken back to the skillet. Serve over buttered egg noodles, mashed potatoes or rice. Garnish with chopped parsley.