Most people are familiar with beef stroganoff. However, you can make stroganoff with chicken. This chicken stroganoff is simply delicious. To make the chicken stroganoff, we sautéed mushrooms until they were slightly golden brown, then sautéed chicken breast with smoked paprika, salt, black pepper, and cayenne pepper. Next, we added onions, garlic, and rosemary, cooked the onions until they softened, and deglazed the skillet with white wine. We then stirred in sour cream and a bit of Dijon mustard to add sharp, tangy flavor and Worcestershire sauce and simmered it over low heat until everything was heated through. Overall, this Chicken Stroganoff is creamy, spicy, and so delicious.
Is stroganoff German or Russian?
What do I serve with stroganoff?
Can I use cream instead of sour cream in stroganoff?
How do you thicken stroganoff?
- 2 boneless, skinless, Chicken Breasts, cut into 1/2-inch pieces
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Cayenne Pepper
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 4 ounces Button Mushrooms, thinly sliced
- 1 small Onion, minced
- 3 cloves Garlic, minced
- 1 tablespoon Rosemary, minced
- 1/4 cup White Wine
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 1 1/4 cups Sour Cream
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