Chicken Stroganoff
Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Rich and creamy, this chicken stroganoff is made in one pan and is ready to serve in just 35 minutes. Yum!
Total Time: 35 minutes
Servings: 4
Rich and creamy, this chicken stroganoff is made in one pan and is ready to serve in just 35 minutes. Yum!
Ingredients:
For the Chicken
2 chicken breasts, cut into 1” pieces
1/2 teaspoon garlic powder
1/2 teaspoon paprika
½ teaspoon fine sea salt
¼ teaspoon pepper
Flour, for dredging (or use gluten-free flour)
2 tablespoon olive oil
1 tablespoons butter
For the Sauce
2 tablespoons butter
1 small onion, finely diced
8 Oz. mushrooms, sliced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon
2 cups chicken stock
1/2 cup sour cream
2 Tbsp flour, ( or cornstarch for gluten-free)
Fresh chopped parsley
For the Chicken
2 chicken breasts, cut into 1” pieces
1/2 teaspoon garlic powder
1/2 teaspoon paprika
½ teaspoon fine sea salt
¼ teaspoon pepper
Flour, for dredging (or use gluten-free flour)
2 tablespoon olive oil
1 tablespoons butter
For the Sauce
2 tablespoons butter
1 small onion, finely diced
8 Oz. mushrooms, sliced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon
2 cups chicken stock
1/2 cup sour cream
2 Tbsp flour, ( or cornstarch for gluten-free)
Fresh chopped parsley
Directions:
For the Chicken
Season chicken with garlic powder, paprika, salt and pepper, then coat in flour.
Heat olive oil and 1 tablespoon of butter in a large fry pan over medium high heat.
When the pan is hot, add chicken and cook for 3 minutes on each side or until lightly browned.
Put cooked chicken on a plate, then add 1 tablespoon olive oil to the pan and cook the second batch.
Transfer to the chicken on the plate.
Add 2 tablespoons butter to the pan, then add mushrooms and saute turning occasionally for 6 to 8minutes or until they get a nice sear.
Add onions and saute for 2 minutes until translucent.
Stir in minced garlic., then turn the heat down to simmer.
Stir in Worcestershire sauce, Dijon mustard and cook for a minute.
For the Sauce
Add chicken stock to the pan and scrape up any brown bits from the bottom of the pan.
Add 2 Tbsp of chicken stock to a small bowl with 2 Tbsp of flour (or 1 Tbsp cornstarch) and mix well making a slurry.
Stir in sour cream and slurry into the pan.
Let it simmer stirring occasionally on medium low heat for 3 minutes until it thickens.
Add chicken back in and cook until it’s warmed through, stirring occasionally.
Season with more salt and pepper as needed and serve immediately. Enjoy!
For the Chicken
Season chicken with garlic powder, paprika, salt and pepper, then coat in flour.
Heat olive oil and 1 tablespoon of butter in a large fry pan over medium high heat.
When the pan is hot, add chicken and cook for 3 minutes on each side or until lightly browned.
Put cooked chicken on a plate, then add 1 tablespoon olive oil to the pan and cook the second batch.
Transfer to the chicken on the plate.
Add 2 tablespoons butter to the pan, then add mushrooms and saute turning occasionally for 6 to 8minutes or until they get a nice sear.
Add onions and saute for 2 minutes until translucent.
Stir in minced garlic., then turn the heat down to simmer.
Stir in Worcestershire sauce, Dijon mustard and cook for a minute.
For the Sauce
Add chicken stock to the pan and scrape up any brown bits from the bottom of the pan.
Add 2 Tbsp of chicken stock to a small bowl with 2 Tbsp of flour (or 1 Tbsp cornstarch) and mix well making a slurry.
Stir in sour cream and slurry into the pan.
Let it simmer stirring occasionally on medium low heat for 3 minutes until it thickens.
Add chicken back in and cook until it’s warmed through, stirring occasionally.
Season with more salt and pepper as needed and serve immediately. Enjoy!
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