Chicken Stroganoff

Chicken Stroganoff is a little bit easier and faster-to-cook variation of the famous Beef Stroganoff. The reason is simple, chicken meat takes way shorter time to become fully cooked and tender and that's why I opt in for this version, whenever I need to cook the dinner FAST.

Just like the original Stroganoff, it serves well with rice, mashed potatoes or your favorite type of pasta. If you really want to stay authentic, you should serve Stroganoff with shoestring fries.

I've made two changes to this recipe that set it apart from most. First thing was to remove the mushrooms, because my kids simply refuse to eat those, no matter what I try :) The second change was to add pickles. Some recipes use these, but most don't. I think they really add a special kick to the overall flavor, so maybe try that for once.

Enough of the intro, let's start cooking.

You can see all the ingredients on the phots, but let me also list them for you:

1kg of chicken breasts (you can use boneless thighs too)

1 large onion

1 clove of garlic

Vegetable (or olive) oil

1-2 tablespoons of tomato puree

1-2 tablespoons of yellow or Dijon mustard

2 tablespoon of Worcestershire sauce

Salt and pepper to taste

1 cup sour cream

1 cup whipping (heavy) cream

3 tablespoons of all purpose flour

1.5 cups of chicken broth or stock

3-4 small pickled cucumbers

As with all my Instructables, I have a video for this Chicken Stroganoff too, let's check it out. I have way more videos on my YouTube channel, please subscribe if you like this one.

Let's start with the chicken breasts.

Simply cut them into smaller pieces, season with salt and pepper and let it marinate for a few minutes.

Heat up a bit of vegetable or olive oil in a deep pan (Wok works great for this recipe) and add finely chopped onions.

Sautee on high until translucent, then add finely chopped garlic and sautee for 2 or 3 more minutes.

Now is the right time to add the meat, fry it on high heat for about 10 minutes or until no more pink color is present. Go on with the tomato puree and mild mustard.

Mix everything properly and sautee for a few minutes.

Let's get some more flavor into our Chicken Stroganoff.

Add the Worcestershire sauce and chicken broth or stock. You can also use chicken or even vegetable stock. And if you have no stock available at all, use plain water and drop in a bouillon cube.

The pickles go in at this stage as well. Just slice them finely and add to the pan. You can use basically any pickled cucumbers, my favorite ones are Gherkins or Cornichons.

Mix everything and keep simmering on medium heat.

Once the meat is fully cooked and tender, it's time to finish the sauce.

It should be quite thick, but still a bit runny. Basically, make it the way you like.

It's easy to do. Whisk 2 or 3 tablespoons of all purpose flour with water and start adding it to the pan in batches. Never add all of it at once.

Add a part, let it boil for a minute and if the consistency still isn't right, add some more and wait a minute again.

The sauce should look like you can see on the photo.

Once you have reached the desired consistency, give the sauce a taste and add salt if needed.

And we are done and ready to serve.

Today, I chose the Fusilli pasta as my side dish of choice, but as mentioned above, rice, potatoes or even mashed potatoes would work great.

And that's it for today! If you would like to get some optional tips, check this Chicken Stroganoff recipe on my blog.

Want to try some more chicken recipes? Try my Marinated chicken wings or simple Sheet pan chicken drumsticks.

Thanks for reading and see you soon! :)