Chicken Stroganoff is a quick and easy way to enjoy the rich flavors of classic dishes in a much shorter time! A collection of tender chicken, rustic mushrooms and creamy sauces create a simple, comfortable meal that is easy enough to make a week’s night.
Serve with fried green beans on top of buttered egg noodles and a quick batch of dinner rolls for a cozy dinner!
If you like Beef Stroganoff, but it’s not the time it takes to render the tenderness of the beef fork, then this chicken stroganoff recipe is exactly what you need! I’m heading to my heels for this easy dinner.
It’s all about creamy mushroom sauce! It is rich in flavors of garlic, white wine and fresh thyme, and is balanced with a bit of sour cream tang. One of the best parts of this recipe is the generous amount of sauce. You’ll want to spoon a generous amount over cooked noodles or rice. Trust me, it’s amazing.
When this meal hits your dinner table, no one can believe you made it in just over 30 minutes.
Ingredient Notes
Chicken: Cubic boneless, skinless chicken breast. Seasoning: Dried spices add a really nice flavour to the chicken. Granulated garlic or garlic powder, paprika (not smoked), kosher salt, and freshly ground black pepper. Fat: extra virgin olive oil and a small amount of butter. Produce: sliced ​​cremini mushrooms, diced yellow onion, garlic, fresh parsley, fresh thyme leaves. Thyme is a very prominent flavor in this dish, so fresh use is highly recommended if possible. Wine: Dried white wines like Pinot Grigio and Sauvignon Blanc. Flour: A slightly smoother flour acts as a thickener in the sauce. Soup: Low sod chicken soup. Warm the soup before adding it to the sauce to prevent the sauce from breaking. Sour Cream: We found that full fat sour cream breaks best in warm sauce. Low-fat sour cream is fine, but your sauce is not so smooth and creamy for me. For the rest: Dijon mustard and Worcestershire sauce add a great flavour to the sauce. Optional Garnish: Finish with fresh chopped chives or chopped parsley.
How to make chicken stroganoff
Place the cubic chicken in a medium bowl and toss with seasonings. Stir seasoned chicken in hot oil and stir until browned and cooked. Using a slotted spoon, place the chicken on a plate on the particles and set aside. Melt butter in an empty frying pan with drips left over the chicken. Add the mushrooms, onion, garlic and thyme and cook, stirring until the onions are soft and golden brown. Season and season with salt and pepper. Add the wine, stir and degass the bottom of the pan. Sprinkle with flour and cook with stirring for 2 minutes.
Add the soup slowly and mix well with this mixture that you’ve stirred. Next, whisk the Dijon and Worcestershire sauce and simmer until slightly thickened. Return the chicken to the frying pan, cook until heated, and stir in the parsley. Add the sour cream and remove the pot from the heat. Stir until the sour cream is completely incorporated into the sauce. If necessary, season and season with additional salt and pepper.
How to serve chicken stroganoff
Noodles: You can make any kind of noodles you like for this stroganoff. Rolled egg noodles are a classic choice and are good for grabs on the sauce. After boiling according to the package instructions, drain them well and throw them with a bit of butter for flavor, preventing them from sticking together. Rice: This dish is delicious on simple cooked white or brown rice. Mashed Potato: For a hearty and very cozy option, spoon chicken stroganoff over sour cream mashed potatoes or mashed red skin potatoes.
Storage Tips
Refrigerate: Place remaining chicken stroganoff in a fridge airtight container and leave it fresh for up to 3 days.
Freeze: This recipe contains sour cream, so the texture of the sauce may change slightly after freezing. However, you can freeze leftovers for up to a month. Transfer the cooled chicken and sauce to the freezer into a safe container or zipper bag. Mix well to reheat as the sauce may separate slightly.
Reheat: Reheat in the microwave or reheat in sstovetop over low heat, thin the sauce and add a splash of soup if necessary.
Sign up for our free newsletter of all the latest recipes and join FacebookInstagram and pinterest For more cooking inspiration!
Chicken Stroganoff
Chicken Stroganoff is a quick and easy way to enjoy the rich flavors of classic dishes in a much shorter time! A collection of tender chicken, rustic mushrooms and creamy sauces create a simple, comfortable meal that is easy enough to make a week’s night.
Instructions
Cut the chicken into 1 inch pieces and transfer to a medium bowl. Add granulated garlic, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper and combine well. Please put it aside.
Add the oil to a large, deep frying pan, or fry the bread and place over medium-high heat. When the oil is hot (not smoking), add the seasoned chicken and cook, stirring occasionally, until brown, about 6-8 minutes. Remove the pot from the heat and use a slot spoon to remove the chicken into the dish.
Dripping add butter to an empty frying pan and melt over medium heat. Add the mushrooms, onion, garlic and thyme and cook, stirring occasionally until the onions are soft and golden brown and the mushrooms release the liquid for about 5-6 minutes. Season with remaining ¼ teaspoons of salt and pepper and taste. Add the wine, stir and degass the bottom of the pan.
Sprinkle with flour and cook with stirring for 2 minutes. Add the soup slowly and mix well with this mixture that you’ve stirred. Next, whisk the Dijon and Worcestershire sauce and simmer on medium low heat until slightly thicker.
Return the chicken to the frying pan and cook with the juice from the plate until heated, about 1 minute. Lower the heat and stir in the parsley. Add the sour cream and remove the pot from the heat. Stir until the sour cream is completely incorporated into the sauce. If necessary, season and season with additional salt and pepper.
Garnish with chives or additional parsley and serve with buttered noodles or rice.
Note
Provide suggestions
Noodles: You can make any kind of noodles you like for this stroganoff. Rolled egg noodles are a classic choice and are good for grabs on the sauce. After boiling according to the package instructions, drain them well and throw them with a bit of butter for flavor, preventing them from sticking together. Rice: This dish is delicious on simple cooked white or brown rice. Mashed Potato: For a hearty and very cozy option, spoon chicken stroganoff over sour cream mashed potatoes or mashed red skin potatoes.
Storage
Refrigerate: Place remaining chicken stroganoff in a fridge airtight container and leave it fresh for up to 3 days. Freeze: This recipe contains sour cream, so the texture of the sauce may change slightly after freezing. However, you can freeze leftovers for up to a month. Transfer the cooled chicken and sauce to the freezer into a safe container or zipper bag. Mix well to reheat as the sauce may separate slightly. Reheat: Reheat in the microwave or reheat in sstovetop over low heat, thin the sauce and add a splash of soup if necessary.
nutrition
calorie: 351 kcal ・ carbohydrates: 10 g ・ protein: 33 g ・ fat: 19 g ・ Saturated fat: 7 g ・ Polyunsaturated fat: 2 g ・ January Saturated Fat: 8 g ・ Trans Fat: 0.2 g ・ cholesterol: 113 mg ・ sodium: 647 mg ・ potassium: 902 mg ・ fiber: 1 g ・ sugar: 3 g ・ Vitamin A: 561 iu ・ Vitamin C: 7 mg ・ calcium: 62 mg ・ iron: 2 mg
Nutrition information is automatically calculated using common ingredients and is an estimate rather than a guarantee. See the home ingredients label for more accurate results.
(TagStoTRASSLATE) Chicken
