Creamy Chicken Stroganoff Recipe

AuthorVanessaCategoryHealthyDifficultyIntermediate

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients
Chicken
 2 large chicken breasts
 ½ tsp garlic powder, onion powder and paprika
 ½ tsp salt
 ¼ tsp fresh cracked black pepper
 3 tbsp flour
 2 tbsp butter
 1 tbsp olive oil
Stroganoff Gravy Sauce
 3 tbsp butter
 1 large onion, chopped
 3 cloves garlic, crushed or minced
 500 g brown mushrooms, sliced
 2 tsp dijon mustard
 1 tsp paprika
 1 tbsp flour
 2 cups low sodium chicken stock/broth
 1 tbsp Worcestershire sauce
 Salt and pepper to taste
 ½ cup sour cream
 Fresh chopped parsley or chives, to serve

Directions
1

Heat the oil and butter in a wide, non-stick frying pan over a medium heat.

2

Add the mushrooms, red onions and garlic and stir-fry for 3–4 minutes, or until lightly golden-brown. Transfer to a bowl and set aside.

3

Return the pan to the heat and stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard and smoked paprika, and season well with salt and pepper.

4

Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped parsley and cook for 8–10 minutes, stir until the sauce has thickened.

5

Add salt and freshly ground black pepper to taste. Serve in warmed bowls.

Ingredients

Ingredients
Chicken
 2 large chicken breasts
 ½ tsp garlic powder, onion powder and paprika
 ½ tsp salt
 ¼ tsp fresh cracked black pepper
 3 tbsp flour
 2 tbsp butter
 1 tbsp olive oil
Stroganoff Gravy Sauce
 3 tbsp butter
 1 large onion, chopped
 3 cloves garlic, crushed or minced
 500 g brown mushrooms, sliced
 2 tsp dijon mustard
 1 tsp paprika
 1 tbsp flour
 2 cups low sodium chicken stock/broth
 1 tbsp Worcestershire sauce
 Salt and pepper to taste
 ½ cup sour cream
 Fresh chopped parsley or chives, to serve

Directions

Directions
1

Heat the oil and butter in a wide, non-stick frying pan over a medium heat.

2

Add the mushrooms, red onions and garlic and stir-fry for 3–4 minutes, or until lightly golden-brown. Transfer to a bowl and set aside.

3

Return the pan to the heat and stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard and smoked paprika, and season well with salt and pepper.

4

Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped parsley and cook for 8–10 minutes, stir until the sauce has thickened.

5

Add salt and freshly ground black pepper to taste. Serve in warmed bowls.

Chicken Stroganoff

Instructions for Chicken Stroganoff:

  • My family loves to eat chicken stroganoff and its the first meal of the day after they are all up and ready to move on to the next thing. For a day when my kids have to go to bed I love to have chicken stroganoff with my family because I know it will be a good family meal and my kids will have plenty of energy.
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  • One of my favourite ways of preparing chicken for stroganoff is by pan-frying, however for most of us, we prefer to stir fry instead of frying. This recipe is for stirring fritters (or stir fry chicken) for stroganoff, however I like to serve this over some fresh bread or white rice (or any other noodle. You can even use pasta or rice!)
  • For the filling, I have found that some people like the consistency of gravy. You can use any recipe for chicken stroganoff you like. You can also use other fillings that you might like for the filling: roasted red onions, mushroom, potato or even the chicken itself.
  • Just change the way you add the chicken and the fillings. Also try adding in vegetables such as carrot, celery, or spinach for additional nutrition and extra yumminess!
  • Optional: fresh herbs such as fennel, chives, rosemary Instructions Cook the fried chicken breast in a bit of olive oil in a frying pan and season it well with salt and pepper, making sure it is well seasoned and crisp.
  • Meanwhile, begin to whisk the eggs in a large bowl until they are creamy and ready to be used for the filling. When the egg-whisking process is done, add to the chicken and stir together gently. The egg-whisking process is very important, it is where you make sure the egg is completely mixed so that it does not stick to the fat of the chicken.
  • Take a few slotted spoon and start to add your mixture to the fryer (or frying pan) on top of the cooked chicken. As the eggs mix they melt away allowing the liquid to escape.
  • Stir the mixture a few times so that all the liquid in the chicken gets absorbed. Stir in the chopped onion and continue to stir the mixture. Add in the garlic and carrots, salt and pepper then the herbs & oregano. Stir a couple more times and start to stir until the mixture is smooth and cooked.
  • I keep my sauce in the fridge to reheat or serve this dish again and again. It works perfectly as a standalone meal or in a main dish.
  • It can also be served alongside chicken noodle soup. You can choose to cook for 3-5 minutes, or less to cook the chicken with its juices reduced.
  • We also like to prepare this using the chicken breast and sauce in a casserole dish. The gravy and meat sauce work well with any type of curry or stew, like lentil curry.
  • You can also cook with chicken stroganoff, a recipe is included to cook chicken in gravy. This is another great way to put together a chicken dinner for a large group. It goes especially great in soup or rice.
  • What are your favourite savoury egg-free recipes? Add yours to the comments.
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