Chicken Stroganoff

Rich, creamy chicken stroganoff is the hearty and flavorful comfort meal you've been needing. With onions, mushrooms, and a delectable cream sauce, this indulgent dish is incredibly easy to cook. Serve it over mashed potatoes, noodles, or mashed cauliflower for a total meal.

Prep: 15

Cook: 30

Total: 45

Yield:6 servings

Equipment

Large skillet

Ingredients

For the Chicken

1 tablespoon olive oil
2 large chicken breasts approximately 1½-2 pounds; filleted into 4 cutlets
salt to taste
pepper to taste

For the Gravy

3 tablespoons butter or ghee
1 large sweet onion chopped
3 cloves garlic minced
10 ounces mushrooms sliced, any type
½ teaspoon dried thyme
½ cup dry white wine see Notes
2 tablespoons flour
2 cups chicken stock divided
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce
½ cup sour cream see Notes
salt to taste
pepper to taste

Instructions

Heat olive oil in large skillet over medium heat. Meanwhile, season chicken cutlets liberally with salt and pepper on all sides.
When oil is shimmery, add chicken cutlets to skillet. Cook 4 to 5 minutes until lightly browned, then flip and cook another 4 to 5 minutes. Once both sides are browned, transfer chicken to plate or cutting board to rest. Note: cook times are approximate and will vary depending on size and thickness of cutlets.
Add butter to skillet and let melt. Once butter starts to bubble, add onions and cook 3 to 4 minutes or until soft, stirring occasionally.
Add garlic, mushrooms, and thyme to skillet. Cook 4 to 5 minutes or until mushrooms are browned, stirring occasionally.
Pour white wine into skillet to deglaze pan, being sure to scrape any browned bits off bottom of skillet. Let wine simmer over medium heat for 2 minutes, then whisk in flour.
Add chicken stock to wine in ½ cup increments, stirring after each addition. Once all chicken stock is added, stir in dijon mustard and Worcestershire sauce. Allow mixture to come to simmer, then reduce heat to low and let mixture cook until slightly thickened.
Stir in sour cream and return chicken cutlets to skillet. Continue cooking until chicken is cooked through and gravy has thickened more. Serve alone or with mashed potatoes or pasta.

Notes

White Wine: If you don't use or don't have white wine, use ½ cup chicken stock (in addition to the other 2 cups in the ingredients list).
Sour Cream: I prefer to use full-fat dairy products, but reduced fat sour cream will work. You could also use plain yogurt, Greek yogurt, or creme fraiche instead.

Nutrition

Recipe By:Jasmine Comer