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?
Stroganoff is a Russian dish. Although its history is unclear, stroganoff was named after Count Alexander Grigorievich Stroganoff. The Count lived in Odessa during the 19th century.
What do I serve with stroganoff?
Can I use cream instead of sour cream in stroganoff?
You can use Greek yogurt in stroganoff instead of sour cream. You can also use cream cheese in place of sour cream.
How do you thicken stroganoff?
To thicken stroganoff, add flour and water or cornstarch and water. However, if you add flour to the stroganoff, it may change the consistency of the sauce. Cornstarch will thicken the stroganoff without changing the surface of the sauce.
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
Place the chicken into a medium bowl and sprinkle the smoked paprika, salt, black pepper, and cayenne pepper and toss to coat the chicken in the seasoning.
Add the button mushrooms once the butter melts and cook them for 5 minutes, periodically stirring until they are slightly browned.
Add the chicken breasts and cook them on each side for 3-4 minutes.
Add the onions and cook them for an additional 3 minutes until softened.
Add the minced garlic and rosemary and cook it for 30 seconds until fragrant.
Stir in the white wine and cook it for 3 minutes until it reduces by half.
Return the button mushrooms into the skillet along with the Worcestershire sauce, Dijon mustard, and sour cream, and stir to combine. Cook for 5 minutes and serve.
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