Creamy Chicken Stroganoff with Mushrooms
Chicken breasts cooked with onion and mushrooms in sour cream sauce.
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
- ¼ cup/70 ml white wine dry
- ⅓ 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 ½ cup of sour cream or creme fraiche and ½ cup of double cream/whipping cream if you find the taste of sour cream too strong.
Nutrition
Calories: 340kcalCarbohydrates: 7gProtein: 27gFat: 21gSaturated Fat: 9gCholesterol: 112mgSodium: 364mgPotassium: 709mgSugar: 4gVitamin A: 620IUVitamin C: 6.5mgCalcium: 81mgIron: 0.8mg
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