Rich Chicken Stroganoff
A delightful twist on the classic Stroganoff dish featuring creamy chicken and mushrooms over noodles.
Ingredients
Chicken and Seasoning
- 2 pieces chicken breast halves Ensure high quality for best flavor
- 1/2 tsp garlic powder
- to taste Salt
- to taste Black pepper
- for coating Flour for lightly dusting the chicken
Cooking
- 2 tbsp olive oil plus extra as needed
- 1 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1 tbsp Dijon mustard or adjust to taste
- 1 tbsp Worcestershire sauce or adjust to taste
- 3 cloves garlic, minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
Preparation
- Pat the chicken breast halves dry with a paper towel.
- Sprinkle salt, black pepper, and garlic powder over both sides of the chicken.
- Lightly coat the chicken with flour, shaking off excess.
Cooking
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 6-7 minutes on each side until golden and fully cooked.
- Transfer the chicken to a plate and cover to keep warm.
- In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. When melted, add chopped onions and sliced mushrooms.
- Cook for about 5 minutes until onions are translucent and mushrooms are tender.
- Stir in minced garlic and sauté for another minute until fragrant.
- Add Dijon mustard and Worcestershire sauce, and adjust seasoning as needed.
- Pour in chicken broth and bring the mixture to a boil, scraping the bottom of the skillet.
- Reduce heat and let simmer for around 5 minutes to thicken.
- Remove from heat and stir in sour cream.
- Slice the cooked chicken and return it to the skillet, mixing gently with the sauce.
Serving Suggestions
- Serve the stroganoff over cooked egg noodles or rice, optionally garnishing with fresh parsley.
- Consider serving with a fresh side salad or steamed vegetables.
Notes
To prevent curdling, add more sour cream after taking the skillet off the heat. Store leftovers in an airtight container for up to three days in the fridge or freeze for up to two months.