Chicken Stroganoff is a creamy and comforting dish that features tender chicken pieces cooked in a rich, tangy sauce with mushrooms and onions. This dish is a delightful twist on the classic Beef Stroganoff and is perfect for a quick and satisfying weeknight dinner.
The origins of Stroganoff can be traced back to mid-19th century Russia, where it was originally made with beef. Over time, variations of the dish have emerged, including this popular chicken version. The combination of tender chicken, earthy mushrooms, and a creamy sauce creates a harmonious balance of flavors and textures.
Chicken Stroganoff
Ingredients
For the Chicken Stroganoff:
- 2 large chicken breasts cut into bite-sized pieces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 500 grams 1 pound brown mushrooms, sliced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup dry white wine or chicken broth
- 2 cups low-sodium chicken broth
- 1/2 cup sour cream
- Fresh chopped parsley or chives for garnish
For Serving:
- Egg noodles rice, or mashed potatoes
Instructions
Step 1: Prepare the Chicken
- Season the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper. Dredge the chicken in flour, shaking off any excess.
Step 2: Cook the Chicken
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 3: Cook the Vegetables
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are browned and any liquid has evaporated, about 5-7 minutes.
Step 4: Make the Sauce
- Stir in the Dijon mustard and Worcestershire sauce, and cook for 1 minute. Add the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
- Add the chicken broth and bring to a simmer. Return the chicken to the skillet and cook until the chicken is cooked through and the sauce has thickened, about 10 minutes.
Step 5: Finish the Sauce
- Reduce the heat to low and stir in the sour cream. Cook until the sauce is heated through, but do not let it boil. Adjust the seasoning with salt and pepper to taste.
Step 6: Serve
- Serve the Chicken Stroganoff over egg noodles, rice, or mashed potatoes. Garnish with fresh chopped parsley or chives.
Tips and Information
- Make Ahead: You can prepare the dish up to the point of adding the sour cream and refrigerate it for up to 2 days. When ready to serve, reheat gently and stir in the sour cream.
- Vegetable Variations: Feel free to add other vegetables like bell peppers, peas, or spinach to the filling.
- Sour Cream Substitute: For a lighter version, you can use Greek yogurt instead of sour cream, but be sure to add it off the heat to prevent curdling.
Preparing Chicken Stroganoff at home allows you to enjoy this classic dish with fresh, high-quality ingredients. Whether you’re familiar with traditional Russian cuisine or exploring it for the first time, Chicken Stroganoff is a dish that will surely delight your taste buds.