Chicken Stroganoff (Print Version)
# Ingredients:
→ Chicken
01 -
A couple of chicken breasts, chopped into 1-inch chunks
02 -
Garlic powder, about half a teaspoon
03 -
Some salt and pepper, add as much as you like
04 -
Plain flour for coating
→ Sauce Base
05 -
3 tablespoons of olive oil, split between uses
06 -
1 tablespoon of butter
07 -
One pack (8 oz) of cremini mushrooms, sliced thin
08 -
Half an onion, finely chopped
09 -
1-2 tablespoons of Dijon mustard, adjust to your preference
10 -
1-2 tablespoons of Worcestershire sauce, use as much as you prefer
11 -
Garlic cloves (3), minced up
12 -
Two-thirds of a cup of chicken stock
13 -
Half a cup of full-fat sour cream
# Instructions:
01 -
Chop up the chicken into small 1-inch pieces. Sprinkle garlic powder, salt, and pepper on top. Coat the pieces lightly with flour, making sure to shake off any extra.
02 -
Warm up 2 tablespoons of olive oil in a big frying pan on medium-high. Cook the chicken in 2 rounds until it's browned all over and cooked through. This should take about 3 minutes per side. Place the cooked chicken on a plate.
03 -
In the same pan, melt the butter and the last tablespoon of olive oil. Toss in the mushrooms and onions. Let them cook for 6-8 minutes until they're golden and any liquid is gone.
04 -
Mix in the Dijon mustard, Worcestershire, and minced garlic. Cook for about a minute.
05 -
Add the chicken broth and stir, scraping the flavorful browned bits at the bottom. Put the chicken back in the pan and simmer for 2 minutes.
06 -
Take it off the stove and mix in the sour cream until everything's smooth. Taste and sprinkle in some salt and pepper if needed.
07 -
Serve hot on a bed of egg noodles, creamy mashed potatoes, or fluffy rice.
# Notes:
01 -
Get a good sear on the chicken, mushrooms, and onions for a deeper flavor.
02 -
Mix in a little butter with the sour cream if you want it extra creamy.
03 -
For more color and nutrients, toss in some spinach or peas.
04 -
Crispy shallots on top add a nice crunchy surprise.