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Creamy Chicken Stroganoff with Mushrooms

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Ingredients

  • 1 1/2 pounds skinless, boneless chicken breast, cut into thicker slices, or chunks
  • Salt
  • Black pepper
  • 1/2 teaspoon paprika
  • 3/4 cup flour, divided use
  • Canola oil
  • 10 ounces crimini mushrooms, sliced
  • 4 tablespoons unsalted butter
  • 2 shallots, minced
  • 2 cloves garlic, pressed through garlic press
  • 3 cups chicken stock, warm
  • 3 tablespoons sour cream
  • 1 tablespoon chopped parsley
  • Egg noodles, cooked according to package instructions and tossed with a little melted butter, to serve with

Details

Preparation

Step 1

Add the chicken slices or chunks into a bowl, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika; add ¼ cup of the flour, and toss everything to coat well.

-Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the canola oil; once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides; remove from pan with slotted spoon, and repeat until all chicken is golden-brown; set aside for a moment. (It’s alright if the chicken is not completely cooked through—it will finish at the end once added to the sauce.)

-Into the same pan, add in the mushrooms (you can drizzle in a touch more oil, if needed), and saute those for a few minutes until golden-brown; remove with slotted spoon, and set aside for a moment (you can keep the mushrooms with the chicken, if desired).

-Reduce the heat under the pan to medium-low, and add the 4 tablespoons of the butter into the pan; once melted, add in the shallots and garlic and saute just until aromatic; sprinkle in the remaining ½ cup of flour, and stir it into the butter, cooking the mixture for a bout 30 seconds or so.

-Next, pour in the chicken stock, whisking all the while to avoid lumps, and allow the sauce to simmer for a couple of minutes until thickened.

-Add the chicken and the mushrooms back into the pan with the sauce, and allow them to gently simmer for 3-4 minutes; then, turn the heat off, and stir in the sour cream and the chopped parsley. (Check salt/pepper if to see if more is needed.)

-Serve over warm, buttered egg noodles, or even mashed potatoes, etc.

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