CATEGORIES
Chicken

Creamy Chicken Stroganoff

Prep:
10 m
Cook:
30 m
Ready in:
40 m
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A rival of the classic Beef Stroganoff recipe, this chicken variety is even tenderer thanks to a flavor of white wine and tomato p
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INGREDIENTS
Servings: 4
Olive oil
1 tbsp.
Butter
1 tbsp.
Chestnut mushrooms
1 cup, halved or sliced
Salt
½ tsp.
Onion
1, small, chopped
Garlic
2 cloves, minced
Chicken breasts
1 lbs., skinless, boneless, cut into bite-size pieces
Salt
½ tsp.
Dry white wine
¼ cup
Chicken stock
1/3 cup
Whole grain mustard
1 tsp.
Tomato paste
1 tbsp.
Bay leaf
1
Sour cream
1 cup
Parsley
1 tbsp., chopped
DIRECTIONS
  1. Add oil and butter to a large pan.
  2. Add mushrooms and cook over a medium heat until golden, stirring once, or for about 5 to 7 minutes.
  3. Add onion and garlic and cook for about 5 minutes over a lower heat. Place on a plate and set aside.
  4. Add chicken pieces and a pinch of salt to the same pan and cook for about 5 minutes over a high heat.
  5. When the chicken pieces are brown, add wine and release the brown buts from the bottom of the pan with a spatula.
  6. Add chicken stock, mustard, tomato paste, and bay leaf, to the pan. Place onions and mushrooms to the pan, too, bring the mixture to a boil, lower the heat, and add the remaining ingredients.
  7. Let the dish simmer uncovered for 5 minutes or until the sauce is thick enough.
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