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Chicken Stroganoff
This simple but stylish variation of the more classic Russian Beef Stroganoff has proved itself time and time again since the first time I cooked it in the tiny kitchen of my first apartment.
That seems so long ago now and boy, was I young! If only I had known then what I know now. Sound familiar? It’s fun to look back on those days when we were so giddy with life, though. But I digress…
You’re talking basic ingredients here. Real quick preparation with magical results. People will think you’ve spent hours slaving over a hot stove!
Ingredients:
1 pound chicken
5 oz mushrooms
1 large onion
2 garlic cloves
1 green bell pepper
1/2 tsp paprika powder
1 tbsp all-purpose flour
1/2 tsp mustard powder
1 cup chicken broth
1/2 cup sour cream
2 tbsp butter
pepper
salt
For the heck of it:
Seeing this old and bad scan of the living room of my first tiny apartment in Gouda is what triggered the chicken stroganoff thing! I must have been 19 or barely 20 when I moved in there. It looks so delightfully girly and well, way too full of furniture.
*sigh*
Directions:
Cut the chicken in strips or pieces.
Cut one medium bell pepper in pieces as well.
And cut a large onion in quartered rings.
I’ve used a soft tea towel to brush off roughly 8 mushrooms, removed the stems and sliced them.
Grate or mince two medium-sized garlic cloves or a large one.
Mix up 1 slightly heaping tbsp all-purpose flour and 1/2 tsp mustard powder.
Heat 1 tbsp butter and cook the chicken until tender. The chicken shouldn’t brown. Remove the chicken strips from the pan.
Heat one more tbsp butter and sauté the bell pepper and onion for 2 minutes before adding the mushrooms. Cook until the mushrooms have softened, then add the garlic. Give it 30 more seconds.
Add the flour, stir and cook for a minute to neutralize the rawness.
Pour in 1 cup chicken broth, stir well, add the chicken strips and bring it all to a boil.
Season with 1/2 tsp salt—though this depends on how salty your broth is—and a good bit of pepper. Simmer without the lid on for 5 minutes.
Add 1/2 tsp sweet paprika powder, 1/2 a cup sour cream (I’ve used a low-fat crème fraiche), stir and simmer for another 5 minutes.
Serve over rice or noodles to get the full effect.
You literally whip this up in 20 minutes, but it’s such a magical dinner! Friends who ate it said in one long breath: “This is soooooo good“, after they took their first bite. Try it today, you won’t believe your taste buds.
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| copyright © kayotickitchen.com | |
This looks like a winner.
It looks so good :-)
Whenever I use the dutch low fat creme fraiche the sauce splits but you don’t seem to have that problem, what brand are you using?
I just made this tonight and it worked great. It didn’t look anything like your picture, but it was yummy and the first time I’ve ever made a successful stroganoff. (I’ve tried a couple of beef recipes that were inedible.) Plus it was really easy and my 4yo liked it. Those are total bonuses. Thanks!
Oh, this looks good. Nest time we have enough chicken left over I think I’ll make this instead of my usual a la king.
Greek yogurt would probably work better than regular yogurt. ( I read all the comments but forgot the names-too lazy to go back)
Dairy products split, break, curdle when they get too hot. Don’t let it boil; keep it just below a simmer and it should be fine.
oh yum! i am always looking for new recipes to add to my “what are we gonna have for dinner” list. this looks delicious. :)
Really fantastic – made 10 people happy for some moments. Everybody asked for the recipe. Lots of strengths with your injury!!
It looks really yummy. How long does this keep? Is it possible to make a large batch and then freeze it?
I know you can freeze it, but I’ve personally never tried it so have no idea how it tastes or what happens to the structure when you defrost and reheat it. Also not sure what will happen to the sour cream then.
Exactly my problem, I thought. Cream is not supposed to be frozen right? I was just wondering if it’s “sour” I was hoping it was different.
This is soo yummy. I just finished making it and would like to add that I did not have mustard powder on hand so I used regular yellow mustard. Tasted soo good. I would say I used about 2-3 teaspoons mustard and since this was a bit more liquid I also added an extra tablespoon of flour. Turned out great. Also I used canned mushrooms since i did nt have any fresh on hand, tastes fine butt I bet fresh are even better. I plan to serve over couscous.
Just for those watching their weight I calculated the calories I in this dish with light sour cream to = roughly 300 calories based on that this makes 4 servings.
Since I made this recipe for, like, the 10th time last night I thought that I should write a comment and tell you how delicious this dish is. When I looked at the list of ingredients I had no idea how flavorful it would be, but somehow it all comes together into this creamy, delicious goodness. I absolutely detest mushrooms, so I just simply leave them out and throw in lots of veggies like carrots, peas, broccoli, etc. It always tastes wonderful. I usually also add 2 tbsp. of flour instead of 1 because the sauce doesn’t thicken up as much as I would like.
This has really become my go-to recipe site because all of your recipes are reliable. Usually with other recipes I have to throw in double the seasoning called for because they’re not flavorful enough, but never with your recipes. They’re always seasoned to perfection! Thanks so much!
Made it today and it was very good. I tweaked the recipe a bit: instead of sour cream I added a tub of Philadelphia cooking cream, original flavor and a bouillon cube. It was not as yellow as yours, maybe because i did not take out the brownish “gills”. Served it with basmati rice and cornkernels.
The dish ends up slightly yellow because of a combination of paprika powder and chicken broth!