This is The Best #Recipes >> Chicken Stroganoff
This is The Best #Recipes >> Chicken Stroganoff
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This recipe is very useful when you are confused and want to try something new ... You can try it with family and other people...
Ingredients
CHICKEN:
- 600g / 1.2 lb chicken thighs (4 - 5)*
- 1 tsp garlic powder
- Salt and pepper
- 1 tbsp olive oil
GRAVY:
- 1 large onion, chopped
- 300g / 10oz mushrooms, sliced (not too thin)
- 40g / 3 tbsp butter
- 2 tbsp flour**
- 2 cups / 500 ml beef broth/stock, salt reduced
- 1 tbsp Dijon mustard
- 2/3 cup (150g) sour cream (or yogurt)
SERVING:
- 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice***
- Chopped parsley or chives, for garnish (optional)
Instructions
- Sprinkle chicken with garlic powder, salt and pepper on both sides.
- Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
- Press down lightly with spatula. Cook for 4 minutes until golden.
- Turn and press lightly with a spatula. Cook for 2 minutes.
- Remove chicken onto a plate.
- Turn heat down to medium-high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of the frying pan to get all the golden bits off (this is flavor!).
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
- Bring to simmer, then reduce heat to medium-low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.
- Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
- Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
Note
*If using breast, use 2 and either slice horizontally to form 4 "steaks" in total or chop into bite size pieces. If using tenderloin, use whole or chop. If cut into bite size pieces, still follow the recipe. ie brown then remove, then return into the pan.
**Any wheat flour is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour mixed with 1 tbsp water (makes it Gluten Free), mix those together then add that in with the beef broth.
***I like serving this with pasta. It's also great with mashed potato, rice, polenta - anything that's suitable to slop up all that gravy!
****use low fat sour cream and reduce butter to 2 tbsp, and use a nonstick pan. Mixture will seem drier once you add flour but don't worry!
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