Creamy Chicken Stroganoff
A comforting and creamy chicken stroganoff recipe perfect for family dinners.
Equipment
- Frying Pan Use a large frying pan for even cooking.
Ingredients
Main Ingredients
- 2 tbsp oil
- 1 tbsp unsalted butter
- 1 onion peeled and finely sliced
- 7 oz 200 g baby chestnut mushrooms, thickly sliced
- 3 chicken breasts about 18.5 oz/525g, chopped into bite-size pieces
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup 240 ml double (heavy) cream
- 2/3 cup 160 ml full-fat sour cream
To Serve:
- Pinch of paprika
- Finely chopped curly parsley
- Rice pasta, or potatoes
Instructions
- In a large frying pan over medium-high heat, heat the olive oil and butter until melted.
- Add the sliced onion and mushrooms, and cook for about 5 minutes, stirring occasionally until softened.
- Add the sliced chicken, salt, pepper, and paprika. Stir well to combine all ingredients.
- Cook for 5-6 minutes, stirring often until the chicken is sealed and lightly browned.
- Reduce the heat to medium. Add Worcestershire sauce, Dijon mustard, double cream, and sour cream. Stir everything together.
- Bring the mixture to a gentle bubble, then reduce the heat to medium-low. Let it simmer gently for 5-6 minutes, stirring occasionally until the chicken is fully cooked.
- Serve the creamy chicken stroganoff over rice, pasta, or potatoes. For an extra touch, sprinkle with a pinch of paprika and freshly chopped parsley.
Notes
For a richer flavor, you can add a splash of white wine when cooking the onions and mushrooms. No alcoholic drinks allowed, please substitute with a non-alcoholic option.