Chicken Stroganoff Recipe | Mhan's Kitchen Atbp
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How to Cook Chicken Stroganoff
INGREDIENTS:
1/2 chicken breast fillet
1 tsp oyster sauce
1/2 tsp black pepper
Oil for frying and sautéing
2 tbsp butter
3 cloves garlic
1 pc onion
3/4 cup all purpose cream
1 tsp salt
1 pc beef cubes
1pc red bell pepper
1/4 cup evap milk
Seasoning granules as needed
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How to Make Chicken Stroganoff?
How to Make Chicken Stroganoff?
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Chicken Stroganoff
Ingredients:
2 pounds chicken thighs, boneless, skinless, cut into 2-inch cubes
1/2 cup sliced white button mushrooms
1/2 cup sliced cremini mushrooms
12 ounces wide, flat egg noodles
1 medium onion, chopped
1 cup low-sodium chicken broth
1/2 cup sour cream
2 tablespoons all-purpose flour
3 tablespoons unsalted butter
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon freshly chopped parsley
Kosher salt and fresh ground black pepper
Directions:
1. In a large pot, bring 6 cups of salted water to a rolling boil.
2. Add egg noodles and cook according to the packaging for al dente. Drain and set egg noodles aside once fully cooked.
3. Add 2 tablespoons of butter in a large skillet over medium-high heat and melt.
4. Add the chopped onion to the skillet, and cook until the onions become soft and start to turn translucent (about 3 to 5 minutes).
5. Add vegetable oil to the skillet, followed by both the sliced white button and cremini mushrooms. Stir and cook so all the mushrooms are coated with grease and start to brown (about 2 to 4 minutes).
6. Add the cubed chicken thighs to the skillet, as well as the remaining tablespoon of butter, 1 tablespoon flour, paprika, salt, and pepper. Make sure the chicken touches the bottom of the pan to brown properly.
7. Cook and stir until chicken is browned and vegetables have started to cook down.
8. Add chicken broth to the skillet. Gently stir the mixture and partially cover.
9. Reduce heat to medium-low and allow to simmer until the gravy thickens. Add remaining tablespoon of flour and stir if the gravy does not thicken enough.
10. Once the gravy is thickened, add the sour cream to the skillet and stir to evenly incorporate with the stroganoff mixture.
11. Season with salt and pepper.
12. Continue to cook the stroganoff until the chicken is fully cooked and the mixture is homogenous.
13. Portion out the egg noodles in individual bowls.
14. Top the egg noodles with the hot stroganoff mixture.
15. Garnish with a dollop of sour cream, a pinch of paprika and some freshly chopped parsley.
16. For a lower-calorie version, substitute low-fat sour cream and use less butter.
17. Pro tip: You can mix and match the types of mushrooms used.
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An easy dinner comes together in about 20 minutes. It's rich, velvety comfort food!
Easy chicken stroganoff - pan-fried chunks of chicken and earthy mushrooms, cooked in a creamy, sightly tangy sauce with Dijon mustard and sour cream. This quick and easy dinner comes together in about 20 minutes. It's rich, velvety comfort food!
For the beef version check out my book:
Free printable recipe is available on our site:
Ingredients:
2 tablespoons oil
1 tablespoon unsalted butter
1 onion peeled and finely sliced
200 g (7oz) baby chestnut mushrooms - thickly sliced
3 chicken breasts (this is about 525g/18.5oz), chopped into bitesize pieces
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
240 ml (1 cup) double (heavy) cream
160 ml (⅔ cup) full-fat sour cream
To Serve:
1 pinch of paprika
Finely chopped curly parsley
Rice, pasta or potatoes
Instructions
1. Heat the oil and butter in a large frying pan over a medium-high heat.
2. Add the onion and mushrooms and fry for 5 minutes, stirring often, until softened.
3. Add the chicken, salt, pepper and paprika and stir together.
4. Cook for 5-6 minutes, stirring often, until the chicken is sealed.
5. Turn down the heat to medium and add the Worcestershire sauce, Dijon mustard, double cream and sour cream.
6. Stir together and bring to a gently bubble. Turn the heat to medium-low and allow to bubble gently, stirring occasionally, for 5-6 minutes, until the chicken is cooked throughout.
7. Serve over rice, pasta or potatoes, with a sprinkling of paprika and freshly chopped parsley.
Notes
Can I make it ahead and/or freeze it?
I always like to try to include make ahead and/or freezing instructions where possible, but this one just doesn't taste as good if made ahead. So my advice is to make it right before serving.
Now, if you wanted to prep ahead, you could slice the onions, mushrooms and chicken (cover and refrigerate) ahead of time.
A note on the fat content of cream:
I wouldn’t recommend using low fat cream. Any cream under 25% fat will curdle when heated. Whipping cream is an ok replacement for double cream (approx. 35% fat, compared to double/heavy which is approx. 48% fat), but don’t use single cream.
Full fat sour cream shouldn’t be replaced with lower fat sour cream. Full fat sour cream is about 20% fat – which is under that 25% fat threshold. The higher fat in the double/heavy cream that we add in first helps to protect the sour cream, so long as it’s heated slowly and not boiled.
This is an indulgent dish, so it will be high in fat – but is also delicious and filling.
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