Chicken Stroganoff
A rich and creamy chicken stroganoff recipe featuring tender chicken, mushrooms, and a delicious gravy, perfect served over pasta.
Equipment
- Skillet
Ingredients
Chicken
- 600 g chicken thighs, boneless skinless (or breast or tenderloin)
- 1 teaspoon garlic powder
- Salt
- Pepper
- 1 tablespoon olive oil
Gravy
- 1 large onion, chopped
- 300 g mushrooms, sliced (not too thin)
- 40 g butter
- 2 tablespoon flour
- 2 cups beef broth/stock (salt reduced)
- 1 tablespoon Dijon mustard
- 150 g sour cream (or yogurt)
Serving
- 250-300 g pasta or egg noodles of choice
- Chopped parsley or chives (for garnish, optional)
Instructions
Cooking 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 spatula. Cook for 4 minutes until golden.
- Turn and press lightly with spatula. Cook for 2 minutes.
- Remove chicken onto a plate.
- Turn heat up 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.
- 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.
- Bring to simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream, adjust salt and pepper to taste.
Notes
If using breast, slice horizontally to form 4 'steaks' or chop into bite-sized pieces. For gluten-free, use cornstarch instead of flour mixed with water.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 3mg
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