Description
Chicken Stroganoff with Mushrooms is a rich and creamy dish featuring tender chicken breasts, earthy cremini mushrooms, and a velvety sauce made with sour cream, chicken stock, and a splash of dry white wine. Served over rice, mashed potatoes, or egg noodles, this comforting meal is perfect for a cozy dinner.
Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup chestnut mushrooms, sliced
- 1/2 tsp salt
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 lbs chicken breasts, skinless, boneless, sliced
- 1/4 cup dry white wine
- 1/3 cup chicken stock
- 1 tsp whole grain mustard
- 1 tbsp tomato paste
- 1 bay leaf
- 1 cup sour cream
- 1 tbsp parsley, chopped
Instructions
- Heat olive oil and butter in a large pan over medium heat. Brown the mushrooms until golden, about 5-7 minutes.
- Add the chopped onion and garlic. Cook for an additional 5 minutes until softened.
- Remove the mushrooms, onions, and garlic from the pan and set aside.
- Add sliced chicken breasts to the pan and brown on all sides for 5-7 minutes.
- Pour in the dry white wine, scraping the bottom of the pan to lift any browned bits.
- Add the chicken stock, mustard, tomato paste, and bay leaf. Stir well.
- Return the mushrooms, onions, and garlic to the pan. Bring to a boil, then lower the heat to a simmer.
- Stir in the sour cream and chopped parsley. Let the sauce simmer for 5 minutes or until thickened to your liking.
Notes
- Don’t rush browning the mushrooms to avoid steaming them. Allow them to get golden brown for better flavor.
- If you prefer a lighter sauce, substitute half the sour cream with double cream or whipping cream.
- If you don’t want to use wine, replace it with apple juice and a tablespoon of white wine vinegar.
- For better flavor, use a combination of olive oil and butter for sautéing.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 4g
- Sodium: 364mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 112mg