Chicken Stroganoff
User Reviews
5
Chicken Stroganoff
Description
Chicken Stroganoff is built around chicken breast fillets seasoned with garlic powder, paprika, salt, and cracked black pepper, then coated in flour and pan-seared until browned. The sauce combines sautéed onions, garlic, and slices of brown mushrooms cooked until golden, providing a hearty base. Dijon mustard and paprika season the mixture further, while deglazing with white wine or chicken stock lifts flavor from the pan's browned bits. A roux-like step with flour and broth thickens the sauce, which then simmers to develop a luscious consistency.
The final addition of sour cream mellows the sauce, adding a creamy texture that complements the savory spices and mushrooms. Fresh parsley or chives sprinkled on top add a slight brightness. This dish offers a tender, juicy chicken paired with a flavorful sauce that carries a mild tang from the mustard and sour cream, ideal alongside starches like noodles or rice to soak up the sauce.
The method emphasizes removing the chicken after searing and returning it to the sauce to finish cooking, preserving moisture and increasing sauce flavor. Adjust seasoning to taste and serve promptly to enjoy the full texture and richness.
Ingredients
CHICKEN
- 2 large chicken breast cut in half horizontally to make 4 fillets
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper cracked
- 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 white wine substitute with chicken stock/broth, dry
- 1 tablespoon flour
- 2 cups chicken stock broth, low sodium
- 1 tablespoon Worcestershire sauce
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- ½ cup sour cream
- 1 tablespoon parsley or chives, chopped to serve, fresh
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
- After searing, remove the chicken and finish cooking it in the sauce for juicier meat and richer flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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