Originally posted January 17, 2021

Chicken Stroganoff


  • 2 chicken breasts, chopped
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 cup flour
  • 3 tbsp olive oil
  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb brown mushrooms, sliced
  • 2 tsp dijon mustard
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 1 tbsp Worcestershire sauce
  • 1/2 cup sour cream
  • Fresh parsley, chopped


Season chicken with salt, garlic powder, paprika, and pepper. Toss with 3 tablespoons of flour, reserving 1 tablespoon.

Heat olive oil in a large skillet over medium heat. Sear the chicken on all sides in batches so it browns instead of steams. Set chicken aside.

Melt the butter in the pan. Sauté the onions until transparent, scrapping the browned bits as you go. Add the garlic and cook until fragrant, about 30 seconds. Add mushrooms and cook until throughly wilted. Add the mustard and wine to deglaze the pan.

Add the remaining flour and stir until incorporated. Add the stock and Worcestershire sauce. Simmer, stirring occasionally, until the sauce begins to thicken, about 5 minutes.

Reduce heat to medium-low and add the sour cream. Stir to incorporate, and then let simmer until the sauce is smooth and creamy.

Return the chicken along with juices to the pan. Simmer until the chicken is cooked through and the sauce is thick.

Serve with pasta or rice, and top with parsley.



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Adapted from

Cafe Delites
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