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Beef Stroganoff from chicken with sour cream and mushrooms

Chicken Stroganoff with Sour Cream and Mushrooms

A fragrant, easy take on a hearty everyday dinner. The best stroganoff comes together with mushrooms and chicken! The mushroom-and-sour-cream combo has been a favorite for ages, and adding lean chicken breast turns it into a delicious, light dinner the whole family will enjoy.

Anna

Recipe author

Beef Stroganoff from chicken with sour cream and mushrooms

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Composition / ingredients

Servings:

Chicken fillet (breast)

500

Champignons

250

Onion

Garlic

Sour cream

200

Tomato paste

Flour

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 12 g

Fats 32 % 7 g

Carbohydrates 14 % 3 g

125 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 40 min

Step 1:

How do you make chicken stroganoff? Gather your ingredients. Breast fillet: you can use other boneless chicken meat too. If the meat is frozen, thaw it beforehand. The mushrooms are fresh, but you can use frozen ones as well. My sour cream is 15% fat — if yours is richer or you end up with less than you need, you can pour in a little hot water or broth at the end of cooking. For spices I use ground black pepper; feel free to add others.
Step 2:

Grab a deep skillet or a heavy-bottomed pot with a lid. Peel the onion and garlic — mince the garlic finely and slice the onion into half-rings. Set the skillet over high heat and warm the vegetable oil in it. Add the chopped onion and garlic and fry for a few minutes until the onion turns translucent. Instead of fresh garlic, you can use dried garlic and add it a bit later, when you add the salt.
Step 3:

Rinse the mushrooms under cold running water to wash off any dirt and grit. Slice the mushrooms. Add them to the skillet with the onion and garlic and fry for 5–10 minutes (the time depends on how large you sliced the mushrooms).
Step 4:

Rinse and pat dry the chicken breast fillet. Cut the chicken into long strips across the grain and dredge them in flour on all sides. You can do this by rolling each piece in flour in a bowl. Or put the cut chicken in a bag, add the flour, and shake the closed bag a few times so the chicken gets evenly coated.
Step 5:

Add the flour-coated chicken to the skillet with the mushrooms and fry over medium heat until the chicken changes color. To keep the mushroom slices intact, you can fry the chicken in a separate skillet and then combine it with the mushrooms.
Step 6:

Add the sour cream, tomato paste, salt, and ground black pepper to the skillet and stir. Turn down the heat, cover the skillet, and let the stroganoff simmer for about 15 minutes.
Step 7:

Serve the chicken stroganoff with sour cream and mushrooms hot. For a side, you could offer boiled pasta, mashed potatoes, or grain dishes. Just before serving, sprinkle the chicken and mushrooms with chopped fresh parsley, dill, or basil.

You can swap the chicken for turkey or any other meat you like. Just keep in mind that the cooking time and calorie count of the dish will change.
To keep the sour cream from curdling or separating as it simmers, stir it together with a spoonful of flour in a separate bowl first, then add it to the pan. You can replace the sour cream with cream of any fat content. But remember, the fat percentage of the sour cream or cream you use affects the calorie count of the dish.