Chicken Stroganoff
If you're a fan of comfort food, this chicken stroganoff recipe is for you. This creamy and savory dish consists of tender chunks of chicken smothered in a rich sour cream stroganoff sauce. It's a classic dish that's easy to make and can be ready in less than 30 minutes.
Equipment
Ingredients
- 1¼ pounds boneless and skinless chicken breast, (about 2 large breasts, cut into 1-inch cubes)
- ½ teaspoon salt, (and more to taste)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, (diced)
- 1 pound fresh mushrooms, (slice into ¼-inch thickness)
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 1 tablespoon dijon mustard
- ½ teaspoon paprika, (I used Hungarian paprika)
- ½ cup dry white wine
- 2 cups chicken stock
- ½ cup sour cream, (bring it to a room temperature)
- 1 tablespoon Worcestershire sauce
- black pepper
Instructions
- Season the chicken breast with ½ teaspoon of salt and a few grinds of black pepper.
- In a large skillet, heat oil over medium-high heat. Brown the chicken cubes on all sides for about 4 minutes. Remove the meat from the pan and set it aside.
- In the same skillet, melt butter on medium heat. Saute the onions for about 2 minutes. Add the mushrooms and cook until they release their liquid and are browned (about 7 minutes). Add garlic and stir for 1 minute.
- Add flour and stir for 1-2 minutes. Add dijon mustard and paprika, and stir to combine. Quickly add wine and deglaze the pan. Continue cooking until the wine is reduced.
- Add chicken broth and Worcestershire sauce. Bring the mixture to a simmer. Cook for about 7 minutes, or until the sauce has thickened (it should coat the back of a spoon when you stir it).
- Add the sour cream to the mixture. Simmer on medium-low heat for 2 to 4 minutes. Taste and add salt/black pepper if needed.
- Add the browned chicken back into the pan. Continue simmering until the chicken is fully coated by the sauce, and fully cooked.
Notes
What to serve with stroganoff. You can serve chicken stroganoff over egg noodles, polenta, rice, mashed potatoes, or Nokdeli.
Mushrooms. Cutting mushrooms too thin can cause them to overcook and become slimy or rubbery in texture. To avoid this, it's best to slice mushrooms to a thickness of about ¼ inch so they hold their shape better after cooking. This will result in a more tender and flavorful mushroom that adds a satisfying bite to dishes such as stroganoff.
Dry white wine. You can use any dry white wine such as Pinot Grigio, Sauvignon Blanc, Pinot Blanc, or Pinot Gris. If you are avoiding alcohol, use chicken broth instead.
Sour Cream. Before adding sour cream to any hot liquid, it's important to bring it to room temperature. This step will help prevent curdling in the sauce.
Season it. Feel free to add any herbs or spices you like to the sauce, such as thyme, to enhance its flavor.
Deglazing the pan. It is a culinary technique used to loosen and dissolve the browned bits of food (called fond) that have stuck to the bottom of a pan during cooking.
Simmer the sauce on medium to low heat. Heating sour cream too quickly or at high temperatures can cause it to curdle. So, make sure that you simmer the sauce slowly over medium-low or low heat, depending on the type of stove you are using.
Stroganoff sauce consistency. The thickness of stroganoff sauce can vary depending on personal preference and the recipe being used. Generally, stroganoff sauce should be thick enough to coat the back of a spoon but not so thick that it becomes gloopy or difficult to mix with the pasta or rice it's being served with.
Here are some tips to follow:
If you find that your stroganoff sauce is too thin, you can thicken it by simmering it for a few more minutes to allow some of the liquid to evaporate, or by adding a slurry of cornstarch and water to the sauce while it's simmering.
If you find that your stroganoff sauce is too thick, you can thin it out with a little bit of water, or broth.
Storage. Refrigerate the stroganoff for up to 4 days or freeze it for up to 3 months.
Nutrition
Calories: 457kcalCarbohydrates: 17gProtein: 38gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 126mgSodium: 742mgPotassium: 1168mgFiber: 2gSugar: 7gVitamin A: 530IUVitamin C: 8mgCalcium: 66mgIron: 2mg
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