Stroganoff but with Chicken and It's Better
Traditionally, stroganoff is made with beef, but why can’t it also be made with chicken? This chicken stroganoff recipe is much cheaper with the same excellent results and only takes 30 minutes to put together. The flavour is rich and bold and has a silky smooth sauce with a fantastic tang. This is a must-try recipe. Please enjoy.
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Ingredients -
Chicken & Seasoning -
1 tsp (5ml) - Olive Oil
2 - Large Chicken Breasts, Butterflied & Halved
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1 tsp (2.5g) - Sweet Paprika
Salt & Pepper
Stroganoff Sauce & Pasta -
2 Tbsp (28g) - Unsalted Butter (Split Into 2 Tbsp + 2 Tbsp)
1 - Brown (Yellow) Onion, Diced
6 - Garlic Cloves, Minced
300g (10.5oz) - Swiss Brown Mushrooms, Thinly Sliced
⅓ Cup (80ml) - White Wine or Chicken Stock
1 1/2 Tbsp (30g) - Dijon Mustard
1 ½ Cups (375ml) - Chicken Stock
1 ¾ Tbsp (24g) - Plain Flour
1 1/2 Tbsp (30ml) - Worcestershire Sauce
120g (4.2oz) - Sour Cream
Flat Leaf Parsley, Garnish
Seasoning To Taste + Salt For Pasta Water
Notes -
If you wish to make this with chicken thigh instead of chicken breast, sear the chicken thigh for 6 minutes on each side instead of 3 minutes. Prepare the rest of the dish the same way.
If you can’t consume alcohol, use chicken stock instead of white wine.
#stroganoff #recipe #pasta
CHICKEN STROGANOFF WITH AN ITALIAN TWIST - By www.recipe30.com
Mushroom, bell pepper, white wine, chciken stock thickened with a creme fraiche sauce.
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Stroganoff was originally a Russian dish comprising of beef, mustard, sour cream and a little stock. Today's chicken Strogonaff has taken a whole new direction with many variations. My recipe literally has an Italian twist to it being made with pasta, tomato, garlic and Italian Parsley. It's a very easy dish to make and takes very little time, uses basic ingredients and tastes divine!
An easy dinner comes together in about 20 minutes. It's rich, velvety comfort food!
Easy chicken stroganoff - pan-fried chunks of chicken and earthy mushrooms, cooked in a creamy, sightly tangy sauce with Dijon mustard and sour cream. This quick and easy dinner comes together in about 20 minutes. It's rich, velvety comfort food!
For the beef version check out my book:
Free printable recipe is available on our site:
Ingredients:
2 tablespoons oil
1 tablespoon unsalted butter
1 onion peeled and finely sliced
200 g (7oz) baby chestnut mushrooms - thickly sliced
3 chicken breasts (this is about 525g/18.5oz), chopped into bitesize pieces
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
240 ml (1 cup) double (heavy) cream
160 ml (⅔ cup) full-fat sour cream
To Serve:
1 pinch of paprika
Finely chopped curly parsley
Rice, pasta or potatoes
Instructions
1. Heat the oil and butter in a large frying pan over a medium-high heat.
2. Add the onion and mushrooms and fry for 5 minutes, stirring often, until softened.
3. Add the chicken, salt, pepper and paprika and stir together.
4. Cook for 5-6 minutes, stirring often, until the chicken is sealed.
5. Turn down the heat to medium and add the Worcestershire sauce, Dijon mustard, double cream and sour cream.
6. Stir together and bring to a gently bubble. Turn the heat to medium-low and allow to bubble gently, stirring occasionally, for 5-6 minutes, until the chicken is cooked throughout.
7. Serve over rice, pasta or potatoes, with a sprinkling of paprika and freshly chopped parsley.
Notes
Can I make it ahead and/or freeze it?
I always like to try to include make ahead and/or freezing instructions where possible, but this one just doesn't taste as good if made ahead. So my advice is to make it right before serving.
Now, if you wanted to prep ahead, you could slice the onions, mushrooms and chicken (cover and refrigerate) ahead of time.
A note on the fat content of cream:
I wouldn’t recommend using low fat cream. Any cream under 25% fat will curdle when heated. Whipping cream is an ok replacement for double cream (approx. 35% fat, compared to double/heavy which is approx. 48% fat), but don’t use single cream.
Full fat sour cream shouldn’t be replaced with lower fat sour cream. Full fat sour cream is about 20% fat – which is under that 25% fat threshold. The higher fat in the double/heavy cream that we add in first helps to protect the sour cream, so long as it’s heated slowly and not boiled.
This is an indulgent dish, so it will be high in fat – but is also delicious and filling.
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Chicken Stroganoff | Sanjeev Kapoor Khazana
Chicken strips and mushroom cooked in mild gravy.
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Smoked Paprika Chicken Stroganoff | Gordon Ramsay
Typically a beef dish, this is a tasty and smokey alternative using chicken breast.
From Gordon Ramsay’s The F Word
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CHICKEN STROGANOFF | DINNER RECIPES READY IN 30 MINUTES
Chicken Stroganoff is everything you love about Stroganoff, except it’s made with chicken instead! This is a quick dinner you can get on the dinner table in 20 minutes and doesnt need no crazy unavailable ingredients you need to hunt down the grocery store for.
#chickenstroganoff #betterthanrasmsay #mealsin30minutes