Beef Stroganoff is a classic, but how about Chicken Stroganoff? Tender chicken fillets dance around in the luscious Stroganoff sauce, nestled over a bed of fresh pasta. I can just taste it now!

If you’ve been reading my blog, you know I love my peas. I think the peas add sweetness and balance the savoriness of this sauce. Of course, adding peas is optional. Another ingredient that makes Chicken Stroganoff unique is paprika. Paprika adds a certain depth of flavor and color to the chicken; you just can’t from anything else.

This is my Chicken Stroganoff.

This is the point where you start *tempering the room-temperature sour cream. Refer to “Note” below for instructions. You don’t want the sour cream to curdle in the sauce. Gently combine the tempered sour cream in the main pot, and stir to combine.

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yields: 4 servings
Equipment: 1 (12-inch deep-sided frying pan or Rondeau), rubber spatula, chef’s knife, 1 meat-safe cutting board, 1 (6-quart pot), tongs,

Ingredients for Chicken:
3 large boneless skinless chicken breasts (cut in half, then cut horizontally to make 12 fillets)
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 1/2 tablespoons paprika
1 1/2 tablespoons Kosher salt
1 teaspoon fresh ground black pepper
1 cup all-purpose flour
3 tablespoons butter, unsalted
2 tablespoons of olive oil

Stroganoff Gravy/Sauce:
3 tablespoons of butter, unsalted
1 large onion, diced
3 large cloves of garlic, minced
1 1/2 pints sliced Cremini mushrooms
2 teaspoons of Dijon mustard
1 tablespoon paprika
1 cup of dry white wine, substitute chicken broth/stock, unsalted
1 tablespoon all-purpose flour
3 cups chicken broth/stock, unsalted
1 tablespoon Worcestershire sauce
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
1/2 cup of sour cream
1 cup of frozen-thawed peas, optional
1/4 cup chives, finely chopped, substitute fresh Italian flat-leaf parsley
Garnishes:
Chives, finely minced
1 pound of pasta or egg noodles

Directions:
Instructions:
Start by combining the spices, Kosher salt, and freshly ground black pepper in a small bowl. Dredge each chicken breast in the flour. Set aside.

Heat the butter and oil in a large skillet over medium heat. Sear the chicken on both sides, until browned (about 3 minutes on each side). Transfer to a plate and set aside. This may be done in batches to not overcrowd the pan.

Melt the remaining 3 tablespoons of butter in the pan. Add the diced onions and sauté until transparent. Add the sliced mushrooms and cook until golden, about 4 minutes. Finally, add the garlic, stirring a scraping the bottom of the pan, and cook for an additional 1 minute or until fragrant.

Pour in the wine (or chicken broth/stock) to deglaze the pan. Next, add the Dijon mustard and paprika, and whisk to combine. Let the liquid reduce for about 3 minutes while whisking occasionally to combine all the flavors.

Still using the whisk, add flour and cook, stirring, for 1 minute, then add the broth/stock and Worcestershire sauce. Whisk well to incorporate. Let simmer while stirring occasionally, until the sauce begins to thicken slightly, around 3 to 5 minutes.

*Tempering: Once reduced, reserve 3 tablespoons of the hot liquid in a small bowl. Add 1 tablespoon at a time to the 1/2 cup of sour cream until it’s completely blended. Set aside.

Return chicken breasts along with their juices from the plate to the pan. Simmer for an additional 5 minutes or until the chicken is completely cooked through. (If the sauce is too thin, simmer for another 3 to 5 minutes longer until the sauce thickens from the floured coating on the chicken.) Finally, I added the thawed peas. Stir to warm through.

Remove the pan from the heat.

Allow the temperature of the pan to come down (the sauce is no longer bubbling) before adding the blended sour cream. Stir the blended sour cream, moving the chicken around so the mixture is thoroughly incorporated. Cover to keep warm.

Pasta:
I chose to use fresh pasta sheets to make my noodles for this dish. Whenever cooking fresh pasta, the cooking time is less than that of dried pasta. I took a pastry cutter to make the edges look fancy. Cook (following the instructions on the package) the fresh pasta in boiling salted water, and drain well.

There you have it, my Chicken Stroganoff.

Notes:
1) Start with room-temperature sour cream. *Temper the sour cream by adding a few tablespoons of the hot liquid from the pan – one tablespoon at a time – before adding the sour cream to the pan. Turn the stovetop down to low before adding the sour cream, and give it a few minutes for the temperature in the pan to lower. Do not simmer or boil the sauce once the sour cream has been added.

2) *Temper or Tempering:  In cooking, tempering refers to techniques used to stabilize ingredients by carefully heating and cooling them. To temper a sauce, slowly add hot liquid to the dairy and whisk until it’s completely blended. Next, stir the combined dairy and sauce into the main batch of sauce, and warm until it is ready to serve.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2014/01/29/crock-pot-beef-stroganoff/