Chicken and mushroom stroganoff. With its delicious and rich flavor, this stroganoff is going to be the hero of your dinner table. This dish is a dream combo of succulent chicken and creamy sauce made with Dijon mustard and sour cream. Perfect way to warm up on cool winter nights!
I’m partnering with Everten and Tefal to bring you this creamy and delicious stroganoff recipe. I made this dish in stylish and ultra-durable Tefal Jamie Oliver Cooks Classic Induction Non-Stick Stainless Steel Shallowpan 30cm. I’m totally impressed with the stylish design and superior non-stick coating making it easy to clean and durable. Moreover, this pan is suitable for all hobs including induction. It allows even heat distribution for efficient cooking making it a perfect addition to your kitchen.
Let’s Make this Chicken and Mushroom Stroganoff
We are going to brown the chicken strips first and then toss it in creamy sauce. The browned chicken strips absorb the flavor from the sauce making this dish finger-licking good. The sauce gets its flavor from Dijon mustard. Remember Dijon mustard is key in this recipe. I’ve tried many stroganoff recipes before, but I have to say, the addition of Dijon mustard makes this so special and utterly delicious.
Here's what you need to do to create this chicken stroganoff recipe. Start with browning chicken strips in a little oil for about 3-4 minutes. Cut the chicken into thin strips to ensure even quick cooking and browning. Again, this is done over high heat to cook the chicken halfway through.
Next up, fry onions, garlic and mushrooms in the same pan you cooked chicken. This way the stroganoff gets all the flavor from the chicken. When the mushrooms start to get tender and onions become soft, add Dijon mustard, tomato paste and chicken stock. And don’t forget to season. Add more or less salt depending on the amount of salt in the stock.
Finally, stir in sour cream. After you add sour cream, make sure you don’t boil the mixture. Just allow it to heat through before you turn off the heat. I like to add a generous sprinkle of parsley. But feel free to skip this step if you don’t like parsley.
Honestly, this chicken and mushroom stroganoff is one of my favorites, and it’s so good and so easy to make!
More Creamy Chicken Recipes:
Chicken and Mushroom Stroganoff | Video
Ingredients
- 2 tablespoons oil
- 700 g boneless chicken (chicken thigh or breast), cut into strips
- 1 cup chopped onions
- 2 garlic cloves peeled and chopped
- 2 cups sliced mushrooms
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
- 1 tablespoon tomato paste
- ¼ cup sour cream
- 2 teaspoons corn flour mixed with ½ cup water
- Salt and pepper to taste
- Chopped parsley to serve (optional)
Instructions
- Heat 1 tablespoon oil in a large frying pan over high heat.
Add chicken strips. Stir fry 3-4 minutes or until it turns brown. Remove from pan. Set aside. - Add 1 tablespoon oil to the same pan over medium-high heat.
Add onions, garlic and mushrooms. Cook, stirring occasionally, for 3-4 minutes or until onions are soft and mushrooms are tender. - Add Dijon mustard, tomato paste and chicken stock. Season
with salt and pepper. If you are using salted chicken stock, make sure you add less salt to the stroganoff. - Return browned chicken to the pan. Add corn flour-water
mixture. Stir to combine. Simmer 5-8 minutes or until the sauce thickens. - Add sour cream. Stir. Heat through.
- Garnish with chopped parsley.
Video
Notes
- If you don't like mushrooms, substitute with same amount of chicken
Nutrition
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