Chicken Stroganoff
A creamy Chicken Stroganoff with golden seared chicken thighs and a rich mushroom gravy.
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
Preparation
- 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 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, adjust salt and pepper to taste.
- Add chicken back in. Simmer for 1 minute, then remove from stove.
- Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
Notes
If using breast, slice horizontally or chop into bite size pieces. For gluten-free, use cornstarch mixed with water instead of flour.
Nutrition
Serving: 1plateCalories: 389kcalCarbohydrates: 8gProtein: 23gFat: 29gSaturated Fat: 9gCholesterol: 133mgSodium: 511mgPotassium: 570mgFiber: 1gSugar: 3gVitamin A: 280IUVitamin C: 3.1mgCalcium: 53mgIron: 1.5mg
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