Creamy Chicken Stroganoff with Mushrooms

Creamy Chicken Stroganoff with Mushrooms

4.94 from 15 votes
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Course: Main Course
Cuisine: Russian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 340kcal
Author: Julia Frey of Vikalinka

Ingredients

  • 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

Instructions

  • 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. 
  • 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.
  • 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. 

Video

Notes

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. 

Nutrition

Calories: 340kcal | Carbohydrates: 7g | Protein: 27g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 112mg | Sodium: 364mg | Potassium: 709mg | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 6.5mg | Calcium: 81mg | Iron: 0.8mg