Do you need this Chicken Stroganoff recipe? Absolutely!! Creamy, dreamy and all around delicious!
Loving all things creamy is not surprising when one comes from an Eastern European background. We love things cozy, and you friends would too if you had to face long, cold winters!
Does our food change when summers come along? Yes! But the love for the luscious creaminess remains!! Like this Summer Tomato and Cucumber Salad!
But I feel like we are not alone in our passion for rich and velvety dinners since my recipe for Best Beef Stroganoff is the most popular dish on my blog to date! How many comments from readers does it have you ask? Oh yeah…well over 200! And it’s one of the most active pages on my site!
We share this love, my friends and that makes me very, very happy! So happy that I wanted to show you more ways to enjoy Stroganoff.
It’s true that outside of Russia it’s mostly known as Beef Stroganoff but in the country of its origin the recipe if often made using other types of meat as well. It evolved into more of a method of cooking meat in gravy than an actual recipe.
Meat that is often used other than beef is pork and chicken mostly because they are more economical!
No doubt that beef is delicious but you will need rather high quality steak to achieve best results and that puts Stroganoff in a pricey meal category. Not great since it’s too tasty to enjoy only once in while!
With that in mind I decided to develop a chicken stroganoff recipe, which would be similar yet distinctly different. I have to say that I was quite pleased with the end result and my whole family agreed that this Chicken Stroganoff recipe is blog worthy.
Once in while I create a dish that is intended for the blog but upon tasting it realise that something is lacking and it is only average or in other words “not blog worthy”. Well…not this time!
This Chicken Stroganoff recipe is not just a pale cousin of Beef Stroganoff. It is its rival!
I knew that a few more ingredients were needed to set off the delicate taste of chicken breasts and I think a splash of white wine and a tablespoon of tomato paste did that job beautifully.
How to make best Chicken Stroganoff recipe:
- Take your time browning mushroom. Not steaming, they need to get a good colour on them, so turn your heat up and make them look golden!
- Use a combination of olive oil and butter for extra delicious flavour or used clarified butter to avoid burning!
- Cook your sauce over low heat to prevent sour cream from separating!
- Use half sour cream and half double cream if you find the taste of sour cream too strong! I don’t.
- Serve over a combination of white and wild rice for extra fibre. That suggestion is optional. Obvi.
- Other side dishes that are excellent with this Chicken Stroganoff recipe are mashed potatoes and noodles!
Now you are ready to make Chicken Stroganoff. You can see that it’s good till the last drop!
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup/125g chestnut mushrooms
- 0.5 tsp salt
- 1 onion small, chopped
- 2 cloves garlic minced
- 1 lbs chicken breasts skinless, boneless
- 0.5 tsp salt
- 1/4 cup/70 ml white wine dry
- 1/3 cup/85 ml chicken stock
- 1 tsp whole grain mustard
- 1 tbsp tomato paste
- 1 bay leaf
- 1 cup/250ml sour cream or smetana
- 1 tbsp parsley chopped
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Heat the oil and butter in a large and deep pan and brown sliced or halved if small chestnut mushroom over medium heat until golden, stir once in a while to avoid burning. This will take approximately 5-7 minutes, do not rush that process. Add chopped onion and garlic and cook over lower heat for 5 minutes longer. Remove to a separate plate and set aside.
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To the same pan add bite-sized sliced chicken breasts with a pinch of salt and brown on all sides over high heat for 5-7 minutes. When the chicken is browned pour the white wine all over and scrape the bottom of the pan with a spatula to release the brown bits. Then add the chicken stock, mustard, tomato paste and bay leaf.
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Return the onions and mushrooms back to the pan, bring everything to a boil and then lower the heat, add the sour cream and chopped parsley and let it simmer uncovered for 5 minutes or until the sauce is thickened to a desired consistency.
You can use 1/2 cup of sour cream or creme fraiche and 1/2 cup of double cream/whipping cream if you find the taste of sour cream too strong.
Carole says
Can I use rose wine instead of white wine
vikalinka says
Absolutely, Carole. Rose wine and even vermouth will work beautifully here.
Ian Vardy says
Hi. Should the 1/4 cup white wine be 1/2 cup because it says 125ml
vikalinka says
1/4 cup is the right amount. I’ve corrected the mesurement in ml. Thanks for noticing the descrepancy, Ian.
Natalia says
How necessary is the mustard? Can I omit it without compromising the flavor too much?
vikalinka says
Hi Natalia, the mustard balances out the creaminess of the sauce. Without it, the sauce might be a bit “one note” as the mustard and tomato paste add complexity to the flavour. I feel like it is necessary but it’s obviously your call, and if you don’t like mustard, you can omit it.
Julia says
Absolutely delicious!! I subbed canned coconut milk for the sour cream to make it dairy-free (and Paleo/Whole 30) and it was great! I added a bit more chicken stock as I like more sauce. I also chopped up the mushrooms fairly fine as I like the flavor of them but not so much the texture. Amazing recipe, thank you for sharing, Julia!
vikalinka says
SO happy to know it works as a dairy-free version as well! Thank you for letting me know, Julia! I am so pleased you enjoyed it.