Chicken Stroganoff #dinner #chicken

Chicken Stroganoff is all that you know and love about Beef Stroganoff… aside from it's made with chicken! Brilliant burned chicken thighs or bosom covered in a harsh cream Stroganoff Sauce, this is a brisk supper you can jump on the table in 20 minutes. Furthermore, don't stress… .this Chicken Stroganoff formula makes PLENTY of sauce!!

Hamburger Stroganoff is a retro great we'll adore until the end of time. In any case, an extremely incredible Beef Stroganoff involves setting aside the effort to cut the meat super daintily, just as some deftness to guarantee the hamburger is burned to flawlessness yet still succulent within.

Chicken Stroganoff, then again, requires extensively less exertion. Particularly when you do it my way, singing entire bits of boneless chicken thighs not just in light of the fact that it implies less prep (ie no hacking), yet additionally on the grounds that by cooking entire chicken thighs, you can dark colored them actually flawlessly.

I like making this utilizing entire skinless, boneless chicken thighs so they can be cooked long enough to dark colored them pleasantly. You could utilize reduced down pieces rather yet you can't get as much shading on them. Make certain to dark colored the mushrooms well which, joined with the affectionate left in the skillet from singing the chicken, makes a flavor base for a truly decent Stroganoff Sauce!

Also try our recipe Honey Sesame Chicken

Golden seared chicken with a creamy mushroom Stroganoff gravy, I like making this with whole chicken thighs so I can brown it nicely which leaves brown bits in the pan.

Ingredients
CHICKEN:

600g / 1.2 lb chicken thighs (4 - 5) , boneless skinless (or breast or tenderloin)
1 tsp garlic powder
Salt and pepper
1 tbsp olive oil

GRAVY:

1 large onion , chopped
300g / 10oz mushrooms , sliced (not too thin)
40g / 3 tbsp butter
2 tbsp flour
2 cups / 500 ml beef broth/stock , salt reduced
1 tbsp Dijon mustard
2/3 cup (150g) sour cream (or yogurt)

SERVING:

250 - 300 g / 8 - 10 oz pasta or egg noodles of choice
Chopped parsley or chives , for garnish (optional)

Instructions

Sprinkle chicken with garlic powder, salt and pepper on both sides.
Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
Press down lightly with with spatula. Cook for 4 minutes until golden.
Turn and press lightly with spatula. Cook for 2 minutes.
Remove chicken onto a plate.
Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
Add flour, cook, stirring, for 1 minute.
Add half the broth while stirring. Once incorporated, add remaining broth.
Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.
Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.