Creamy Chicken Mushroom Stroganoff

4.92 from 36 votes

Chicken breasts cooked with onion and mushrooms in sour cream sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Russian

Keyword: chicken stroganoff, stroganoff recipe

Servings: people

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.

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.
Don’t rush when browning the mushrooms and be careful not to steam them. They need to have a good colour to them, so turn the heat up and make them look extra golden.
For the mushrooms, use a combination of olive oil and butter for better flavour, or clarified butter for a higher smoke point.
Turn the heat down for the sauce. Use low heat to prevent the sour cream from separating.
If you feel that the sour cream has too strong of a taste, use half sour cream and half double cream.
Be sure to use a dry - rather than sweet - white wine, to get the best results. If you don’t want to use alcohol, you can replace it with the same quantity of apple juice plus a tablespoon of white wine vinegar.