Chicken Stroganoff
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5.0
96 reviews
Excellent
Chicken Stroganoff
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Chicken Stroganoff in a creamy mushroom Stroganoff gravy is a quick dinner, ready on the table in 20 minutes! If you love a traditional beef stroganoff, try our mouth-watering Chicken Stroganoff recipe! Golden skinless chicken breasts smothered in a full-flavoured stroganoff sauce makes for an easy weeknight dinner.
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Ingredients
CHICKEN
- 2 large chicken breasts cut in half horizontally to make 4 fillets
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
- 3 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
STROGANOFF GRAVY/SAUCE
- 3 tablespoons butter
- 1 large onion chopped
- 3 cloves garlic crushed or minced
- 1 pound brown mushrooms sliced
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- ½ cup dry white wine substitute with chicken stock/broth
- 1 tablespoon flour
- 2 cups low sodium chicken stock broth
- 1 tablespoon Worcestershire sauce
- 1 pinch salt to taste
- 1 pinch pepper to taste
- ½ cup sour cream
- 1 tablespoon fresh parsley or chives, chopped to serve
Instructions
- Season chicken all over with garlic powder, paprika, salt and pepper. Dredge each chicken breast in flour. Set aside.
- Heat the butter and oil in a large skillet over medium heat. Sear the chicken until browned, (about 4 minutes each side). Transfer to a plate, set aside.
- Melt the remaining butter in the pan. Sauté the onions until transparent. Add the garlic and sauté until fragrant (about 30 seconds), then add mushrooms and cook until golden, about 4 minutes. Scrape any browned bits from the bottom of the skillet (=flavour). Add in the mustard and paprika, mixing well to coat mushrooms.
- Pour in the wine (or stock) to deglaze the pan, and let reduce for about 3 minutes while stirring occasionally to mix all of the flavours through.
- Add flour and cook, stirring, for 1 minute, then add the broth/stock and Worcestershire sauce. Mix well to incorporate and let simmer while stirring occasionally, until the sauce begins to thicken slightly, about 2-4 minutes
- Reduce heat to medium-low and stir in sour cream. It may 'look' split, but the sour cream will melt through the sauce while it heats through. Let simmer until sauce is smooth and creamy, about 3-4 minutes, then season with salt and pepper.
- Return chicken breasts along with juices on the plate to the pan. Simmer for a further 2 minutes until the chicken is completely cooked through. (If sauce is too thin, simmer for a minute or 2 longer until the sauce thickens from the floured coating on the chicken.) Remove from heat.
- Garnish with parsley or chives. Serve over noodles, pasta, mashed potatoes or rice.
Notes
- Tip: By removing your chicken from the pan after searing it and returning the chicken to sauce to continue cooking further, you will achieve the tastiest sauce and juiciest chicken breast.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
24g
(8%)
Protein
32g
(64%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
715mg
(30%)
Potassium
1.231mg
(0%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1.005IU
(0%)
Vitamin C
7mg
(8%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 32g | 64% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 715mg | 30% |
| Potassium | 1.231mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1.005IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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