Chicken Stroganoff


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

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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