Chicken Stroganoff
Ingredients
Chicken
- 600g / 1.2 lb chicken thighs, boneless skinless
- 1 tsp garlic powder
- Salt and pepper
- 1 tbsp olive oil
Gravy
- 1 large onion, chopped
- 300g / 10oz mushrooms, sliced
- 40g / 3 tbsp butter
- 2 tbsp flour
- 2 cups / 500 ml beef broth/stock
- 1 tbsp Dijon mustard
- 2/3 cup (150g) sour cream
Serving
- 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice
- Chopped parsley or chives, for garnish
Instructions
- 1
Sprinkle chicken with garlic powder, salt and pepper on both sides.
4 min - 2
Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
- 3
Press down lightly with with spatula. Cook for 4 minutes until golden.
4 min - 4
Turn and press lightly with spatula. Cook for 2 minutes.
2 min - 5
Remove chicken onto a plate.
- 6
Turn heat up to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- 7
Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off.
- 8
Add flour, cook, stirring, for 1 minute.
- 9
Add half the broth while stirring. Once incorporated, add remaining broth.
- 10
Stir, then add sour cream and mustard. Stir until incorporated.
3 min - 11
Bring to simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream, adjust salt and pepper to taste.
- 12
Add chicken back in. Simmer for 1 minute, then remove from stove.
- 13
Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
Nutrition
Per serving (based on 4 servings)
