Creamy Chicken Stroganoff (Printable Version)
Tender chicken and mushrooms simmered in a rich, creamy tangy sauce, ideal over noodles or rice.
# Ingredients Required:
→ Poultry
01 -
2 chicken breast halves
→ Seasonings
02 -
0.5 teaspoon garlic powder
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
Flour, for coating
→ Fats
06 -
2 tablespoons olive oil, plus additional as needed
07 -
1 tablespoon unsalted butter
→ Vegetables
08 -
225 grams cremini mushrooms, sliced
09 -
0.5 medium onion, chopped
10 -
3 cloves garlic, minced
→ Condiments
11 -
1 tablespoon Dijon mustard (adjust to taste)
12 -
1 tablespoon Worcestershire sauce (adjust to taste)
→ Liquids
13 -
160 milliliters chicken broth
14 -
120 grams full-fat sour cream
# Guide to Cooking:
01 -
Cut the chicken breast halves into 2.5 cm pieces. Season evenly with garlic powder, salt, and black pepper.
02 -
Lightly coat each chicken piece in flour, ensuring complete coverage.
03 -
Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add half of the coated chicken pieces without overcrowding.
04 -
Cook for approximately 3 minutes per side until golden brown and reaching an internal temperature of 74°C. Flip once for even browning. Transfer cooked chicken to a plate.
05 -
If needed, add an additional tablespoon olive oil to the skillet. Cook the remaining chicken in the same manner and combine with the first batch on the plate.
06 -
Reduce heat to medium. Add 1 tablespoon olive oil and the butter to the skillet. Once melted, add sliced cremini mushrooms and chopped onion.
07 -
Cook for 6 to 8 minutes, stirring occasionally, until moisture evaporates and mushrooms are well seared.
08 -
Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly, until fragrant.
09 -
Return the cooked chicken to the skillet with the vegetable mixture and pour in chicken broth. Stir to combine, then remove from heat and fold in sour cream until smooth and heated through without boiling.
# Extra Suggestions:
01 -
Serve over egg noodles, rice, or mashed potatoes. Adjust Dijon mustard and Worcestershire sauce quantities to taste. Use low-fat sour cream for a lower-fat alternative. Ensure chicken reaches an internal temperature of 74°C.