Ultimate Chicken Stroganoff
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
792 kcal
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Course
Main Course
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Cuisine
Russian
Ultimate Chicken Stroganoff
Description
Ultimate Chicken Stroganoff centers on bite-sized chicken strips browned to deepen flavor before simmering in a sauce made with fresh mushrooms, onions, garlic, and a blend of seasonings including paprika, thyme, and ground porcini mushrooms that add a distinctive earthy tone. The addition of white wine deglazes the pan, lifting savory bits enhancing the sauce's depth. Incorporating Dijon mustard and Worcestershire sauce further layers tangy and umami notes. A mixture of sour cream and heavy cream contributes to a creamy, velvety texture, complementing the tender chicken and mushrooms. The dish is traditionally served over wide egg noodles that absorb the sauce, making for a hearty entrée suitable for dinner.
The preparation emphasizes careful browning of chicken and mushrooms to prevent overcrowding and develop flavor. The optional use of a cornstarch slurry is suggested for gluten-free adjustment, replacing flour as a thickening agent. This stroganoff provides comfort through its balanced texture and complex, layered flavors achieved by combining fresh and dried mushrooms alongside aromatic spices and creamy elements.
This recipe is ideal when you want a satisfying, well-rounded meal that pairs well with simple sides or a green salad to add freshness and balance.
The notes advise skipping flour and using a cornstarch slurry to thicken the sauce for a gluten-free version. The importance of browning the chicken without overcrowding is highlighted as key for flavor development, and using quality dry porcini mushroom powder enhances the depth of the sauce.
Ingredients
- 2 tablespoons neutral cooking oil I use avocado oil because it has a high smoke point for frying and a neutral flavor, generic cooking oil
- 1 1/2 pounds chicken breast sliced into bite-sized strips or pieces, boneless, skinless, about 2 large breasts
- 3 tablespoons butter unsalted
- 10 ounces white button mushrooms brushed clean and sliced, or cremini mushrooms, fresh
- 1 yellow onion finely chopped, medium
- 2 cloves garlic , minced
- 2 teaspoons porcini mushrooms HIGHLY recommend for the BEST flavor!), grind in a spice/coffee grinder or pound to a powder in a ziplock bag, ground, dried
- 1 tablespoon Dijon mustard
- 1/4 cup white wine not "cooking" wine. Choose an inexpensive to middle of the road white drinking wine like a Sauvignon Blanc or Chardonnay, dry
- 3 tablespoons all-purpose flour (for gluten free see Note below)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon paprika sweet, powder
- 1/2 teaspoon onion powder
- 2 teaspoons thyme or 3/4 teaspoon dried, chopped fresh leaves
- 2 teaspoons Worcestershire sauce
- 2 cups chicken broth we use and recommend ANETO, quality
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons parsley fresh, chopped, plus more for garnish
- 12 ounces egg noodles cooked according to package instructions, wide
- noodles or gluten free noodles
Instructions
- Lightly season the chicken with salt and pepper. Heat the oil in a pan and lightly brown the chicken (be careful not to overcrowd the pan and work in batches if necessary). Browning the chicken is critical to the flavor of the sauce, so don't become impatient on this step. Transfer the chicken to a plate.
- Melt the butter in the same pan and add the mushrooms. Saute for 6-8 minutes or until their water is released and cooked off and the mushrooms begin to brown nicely. Add the onions and cook until soft and translucent, 4-5 minutes. Add the garlic and Dijon mustard and cook for another minute.
- Add the white wine and bring it to a boil for one minute, scraping off any browned bits on the bottom of the pan. Stir in the flour, salt, pepper, paprika, ground porcini mushrooms, onion powder, thyme, and Worcestershire sauce and cook for another 2 minutes, stirring frequently. Slowly add the chicken broth and whisk continually to prevent the flour from clumping. Bring it to a boil, reduce the heat to a low simmer, cover with the lid, and simmer for 10 minutes. Stir in the sour cream and heavy cream. Stir in the parsley, return the chicken to the sauce, and heat through. Add salt, pepper, and Dijon mustard to taste.Note: If you prefer a thinner sauce, add little more chicken broth. If you prefer it a little thicker either stir in a flour slurry or cornstarch slurry.
- Serve either on top of the egg noodles or stir the egg noodles into the sauce to evenly coat them (your choice), and served garnished with a sprinkling of chopped fresh parsley. This sauce reheats well and makes great leftovers.
Notes
- To keep the dish gluten-free, omit the flour and use a cornstarch slurry (1 1/2 to 2 tablespoons cornstarch dissolved in 3 tablespoons water) added at the end to thicken the sauce.
- Brown the chicken in batches without overcrowding the pan to develop deeper flavor and ensure even cooking.
- Use quality dried porcini mushrooms ground finely to enhance the sauce’s earthy depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Calories | 792kcal | 40% |
| Carbohydrates | 74g | 25% |
| Protein | 55g | 110% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 238mg | 79% |
| Sodium | 1072mg | 45% |
| Potassium | 1335mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 7mg | 8% |
| Calcium | 109mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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