Creamy Chicken and Mushroom Stroganoff

A fragrant and simple option for a hearty dinner for every day. Ideal beef stroganoff is made with champignons and chicken! The combination of champignons/sour cream has long been popular, and adding dietary chicken breast fillet to it, we get a tasty and light dinner for the whole family.
cook time: 40 min
Gavin Tanner
Creamy Chicken and Mushroom Stroganoff

Nutrition Facts (per serving)

128
Calories
8g
Fat
3g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Salt 1 tsp
Ground black pepper to taste
Wheat flour 1 tbsp
Sour cream 200 g
Tomato paste 1 tsp
Bulb onions 1 pc
Vegetable oil 2 tbsp
Champignon 250 g
Chicken fillet (breast) 500 g

Recipe instructions

Step 1

Step 1
How to make beef stroganoff from chicken? Prepare your ingredients. Breast fillet: You can also use other boneless chicken meat. If the meat is frozen, it must first be thawed. The champignons are fresh, but you can also take frozen ones. Sour cream 15% fat, if the fat content is high or there is less sour cream, then at the final stage of cooking you can add hot water or broth. For spices, I take ground black pepper, you can add other spices.

Step 2

Step 2
Take a deep frying pan or saucepan with a thick bottom so that it has a lid. Peel the onions and garlic and cut them — the garlic finely, the onion into half rings. Place the frying pan over high heat and heat the vegetable oil in it. Add the chopped onion and garlic and fry for a few minutes until the onion is translucent. Instead of fresh garlic, you can take dry garlic and add it a little later, at the stage of adding salt.

Step 3

Step 3
Rinse the champignons with running cold water to remove any remaining soil and debris. Cut the mushrooms into slices. Add the chopped mushrooms to the pan with the onion and garlic and fry for 5 — 10 minutes (the time will depend on the size of the chopped mushrooms).

Step 4

Step 4
Rinse and dry the chicken breast fillet. Cut the chicken into long strips across the grain and dredge them in flour on all sides. This can be done by dredging each piece in flour in a bowl. Or you can put the chopped chicken in a bag, add flour and shake the closed bag with chicken and flour several times, so the chicken will be evenly coated with flour.

Step 5

Step 5
Add the chopped chicken in flour to the pan with the mushrooms and fry it over medium heat until the chicken changes color. To ensure that the mushroom plates retain their shape, the chicken can be fried in a separate pan and then added to the mushrooms, mixing them together.

Step 6

Step 6
Add sour cream, tomato paste, salt, ground black pepper to the pan and stir. Reduce heat, cover the pan with a lid and simmer the beef stroganoff for about 15 minutes.

Step 7

Step 7
Serve hot chicken beef stroganoff with sour cream and mushrooms. As a side dish you can offer boiled pasta, mashed potatoes, and cereal dishes. When serving, sprinkle the chicken with mushrooms with chopped fresh parsley, dill, and basil.

Additional rubrics

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