Try this Chicken Stroganoff recipe, or contribute your own
- 1/2 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1 shallot, minced
- 1 teaspoon garlic powder
- 2 cups chicken broth
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon ground black pepper
- 4 tablespoons olive oil divided
- 3 garlic cloves minced
- 1/3 cup sour cream
- 1/4 teaspoon cayenne pepper
- 1 small onion diced
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons white wine
- 1/2 teaspoon fresh thyme leaves
- 1 pound chicken breasts cut into 1-inch chunks
- 2 cups sliced baby bella mushrooms
- cooked egg noodles
- chopped fresh parsley for garnishing
- Carbohydrate 39.8823699005156 g
- Cholesterol 601.191029204739 mg
- Fat 121.985782413355 g
- Fiber 2.42363027869767 g
- Protein 144.805934786939 g
- Saturated Fat 38.7958440011961 g
- Serving Size 1 1 Serving (916g)
- Sodium 656.894235907062 mg
- Sugar 37.4587396218179 g
- Trans Fat 10.3816029452083 g
- Calories 1871 calories
Step-by-step
- In a medium bowl, mix together the chicken, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Set aside.
- In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Cook the chicken just until the outside is browned (you will finish cooking it later), working in batches if necessary. Transfer to a clean plate.
- To the now empty skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the shallot and onion and cook until softened. Add the garlic and cook until fragrant, about a minute.
- Add the mushrooms and cook until browned. Pour in the wine and cook until the wine has reduced by half, scraping any brown crust from the bottom of the pan (deglazing). Stir in the butter until melted. Add the flour and stir until no lumps remain.
- Pour in the chicken broth, followed by the Worcestershire sauce, and thyme. Add the chicken along with any juices. Bring to a boil. Reduce the heat and let simmer until thickened.
- Stir in the sour cream until incorporated and creamy.
- Serve hot over cooked egg noodles and garnish with fresh parsley.
Stroganoff preparations frequently fail when cooks add sour cream directly to a boiling pan, causing the dairy to curdle and break into an unappealing grain. Traditional adaptations of this Russian-influenced dish often swap beef for poultry, yet the sauce chemistry remains entirely dependent on gentle heat management. Searing the one-inch chicken breast chunks only until the exterior browns preserves internal moisture, as finishing them later in the simmering broth prevents the meat from drying out.
The Mechanics of Substitution and Reduction
Altering the fat or acid ratios in a pan sauce drastically changes its final viscosity. When substituting white wine with chicken broth or lemon juice, remember that alcohol acts as a solvent for flavor compounds trapped on the skillet floor. Deglazing the pan requires scraping the fond while the liquid reduces by half, typically taking about three to four minutes over medium-high heat. Whisking all-purpose flour directly into the melted butter forms a roux that must cook for at least one minute to eliminate the raw starch flavor before the broth is introduced.
- Avoid high heat after adding the sour cream to prevent protein separation.
- Slice baby bella mushrooms uniformly so they brown evenly alongside the diced onions and minced shallots.
- Stir the flour continuously into the butter until completely smooth to prevent lumps from forming when the liquid goes in.
