Classic chicken stroganoff recipe:Simple chicken stroganoff is made with pan-fried chicken chunks and earthy mushrooms that are simmered in a creamy, visually appealing, acidic sauce made with sour cream and Dijon mustard. It takes roughly 20 minutes to prepare this simple and fast supper. This comfort food is silky and delicious!
I have definitely eaten a lot more chicken stroganoff than the normal person!
Whether my mother cooked it for me when I was home from university or when she came to our house to watch the kids, it was always one of my favorite meals as a teenager.
Classic chicken stroganoff recipe
INGREDIENTS
- 2 tbsp oil
- 1 tbsp unsalted butter
- 1 onion – peeled and finely sliced
- 200 g (7 oz) baby chestnut mushrooms – thickly sliced
- 3 chicken breasts – (this is about 525g/18.5oz), chopped into bite-size pieces
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 240 ml (1 cup) double (heavy) cream
- 160 ml (⅔ cup) full fat sour cream
To Serve:
- pinch paprika
- finely chopped curly parsley
- rice, pasta or potatoes
- In a large frying pan, heat the oil and butter over medium-high heat.
One tablespoon unsalted butter and two tablespoons oil
- Fry the onion and mushrooms for five minutes, turning often, or until the vegetables are tender.
200 g (7 oz) of baby chestnut mushrooms and one onion
- Stir in the chicken along with the paprika, salt, and pepper.
- Three chicken breasts, one teaspoon each of paprika, black pepper, and salt
- Cook, stirring frequently, for 5 to 6 minutes, or until the chicken is sealed.
- Reduce the heat to medium and stir in the sour cream, double cream, Dijon mustard, and Worcestershire sauce.
A teaspoon Dijon mustard, 1 tablespoon Worcestershire sauce, 240 milliliters (1 cup) heavy cream, and 160 milliliters (⅔ cup) full fat sour cream
- Mix well and simmer until slightly bubbly. Reduce the heat to medium-low and simmer the chicken for 5 to 6 minutes, stirring now and again, until it is cooked through.
- Top with chopped parsley and a dash of paprika, and serve with rice, pasta, or potatoes.
Chopped curly parsley finely, a dash of paprika, and rice, pasta, or potatoes
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Note
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 (approximately . 35% fat, compared to double/ heavy, which is approximately . 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.
NUTRITION
- Calories: 547kcal
- Carbohydrates: 9g
- Protein: 32gFat: 43g
- Saturated Fat: 21g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 13g
- Trans Fat: 0.2g
- Cholesterol: 183mg
- Sodium: 422 mg
- Potassium: 906mg
- Fiber: 1g
- Sugar: 6g
- Vitamin A: 1520 IU
- Vitamin C: 5mg
- Calcium: 109mg
- Iron: 1mg