Recipe video above. You love Beef Stroganoff...now try CHICKEN! Golden seared chicken with a creamy mushroom Stroganoff gravy, I like making this with whole chicken thighs so I can brown it nicely which leaves brown bits in the pan that makes an incredible flavour base for the sauce!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Mains
Keyword: Chicken Stroganoff
Servings: 4- 5 people
Calories: 389cal
Author: Nagi
Ingredients
Chicken:
600g / 1.2 lbchicken thighs (4 - 5), boneless skinless (or breast or tenderloin, Note 1)
1tspgarlic powder
Salt and pepper
1tbspolive oil
Gravy:
1large onion, chopped
300g / 10oz mushrooms, sliced (not too thin)
40g / 3 tbsp butter
2tbspflour(Note 2)
2 cups / 500 ml beef broth/stock, salt reduced
1tbspDijon mustard
2/3 cup (150g) sour cream(or yogurt)
Serving:
250 - 300g/ 8 - 10 oz pasta or egg noodles of choice(Note 3)
Chopped parsley or chives, for garnish (optional)
Instructions
Sprinkle chicken with garlic powder, salt and pepper on both sides.
Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
Press down lightly with with spatula. Cook for 4 minutes until golden.
Turn and press lightly with spatula. Cook for 2 minutes.
Remove chicken onto a plate.
Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
Add flour, cook, stirring, for 1 minute.
Add half the broth while stirring. Once incorporated, add remaining broth.
Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.
Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
Notes
1. Chicken - If using breast, use 2 and either slice horizontally to form 4 "steaks" in total or chop into bite size pieces. If using tenderloin, use whole or chop. If cut into bite size pieces, still follow the recipe. ie brown then remove, then return into pan.2. Flour - Any wheat flour is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour mixed with 1 tbsp water (makes it Gluten Free), mix those together then add that in with the beef broth.3. Serving - I like serving this with pasta. It's also great with mashed potato, rice, polenta - anything that's suitable to slop up all that gravy!4. Fat reduction - use low fat sour cream and reduce butter to 2 tbsp, and use a non stick pan. Mixture will seem drier once you add flour but don't worry!5. Nutrition per serving, excluding noodles.
Nutrition Facts
Chicken Stroganoff
Amount Per Serving
Calories 389Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 9g56%
Cholesterol 133mg44%
Sodium 511mg22%
Potassium 570mg16%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 23g46%
Vitamin A 280IU6%
Vitamin C 3.1mg4%
Calcium 53mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.