Chicken stroganoff

Chicken stroganoff

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Difficulty

Easy ๐Ÿ‘Œ
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg chicken breasts
500 g button mushrooms
onions
40 g butter (divided)
2 tsp olive oil
110 ml white wine
100 ml chicken stock
300 g sour cream
10 g thyme
salt
pepper
white rice for serving
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan
  • cooking spoon

Nutrition per serving

Cal
697
Protein
73g
Fat
40g
Carb
5g

Step 1/4

Cut the chicken breasts into stripes. Peel and thinly slice onions and quarter button mushrooms.
  • 1 kg chicken breasts
  • 2 onions
  • 500 button mushrooms
  • cutting board
  • knife

Cut the chicken breasts into stripes. Peel and thinly slice onions and quarter button mushrooms.

Step 2/4

Heat half of the butter and the oil in a large frying pan over medium heat. Fry onions for approx. 3 โ€“ 4 min. or until they are soft and slightly browned. Add the chicken breasts and cook for approx. 5 โ€“7 min. or until golden lightly brown.
  • 20 butter
  • 2 tsp olive oil
  • frying pan
  • cooking spoon

Heat half of the butter and the oil in a large frying pan over medium heat. Fry onions for approx. 3 โ€“ 4 min. or until they are soft and slightly browned. Add the chicken breasts and cook for approx. 5 โ€“7 min. or until golden lightly brown.

Step 3/4

  • 20 butter
  • 110 ml white wine
  • salt

Add remaining butter and button mushrooms and cook until they softened and most of the liquid has evaporated. Season with salt, then add white wine, and bring to a boil. Let simmer for approx. 5 min. or until the liquid has reduced by half.

Step 4/4

Add the chicken stock and sour cream and stir to combine. Let simmer until the sauce is creamy and fully combined. Season with salt and pepper to taste and add thyme leaves. Serve chicken stroganoff with steamed white rice. Enjoy!
  • 100 ml chicken stock
  • 300 sour cream
  • 10 thyme
  • salt
  • pepper
  • white rice for serving

Add the chicken stock and sour cream and stir to combine. Let simmer until the sauce is creamy and fully combined. Season with salt and pepper to taste and add thyme leaves. Serve chicken stroganoff with steamed white rice. Enjoy!