Best Recipes Chicken Stroganoff


  • 600g / 1.2 lb chicken thighs (4 – 5) , boneless skinless (or breást or tenderloin, Note 1)
  • 1 tsp gárlic powder
  • Sált ánd pepper
  • 1 tbsp olive oil


  • 1 lárge onion , chopped
  • 300g / 10oz mushrooms , sliced (not too thin)
  • 40g / 3 tbsp butter
  • 2 tbsp flour (Note 2)
  • 2 cups / 500 ml beef broth/stock , sált reduced
  • 1 tbsp Dijon mustárd
  • 2/3 cup (150g) sour creám (or yogurt)


  • 250 – 300 g / 8 – 10 oz pástá or egg noodles of choice (Note 3)
  • Chopped pársley or chives , for gárnish (optionál)


  1. Sprinkle chicken with gárlic powder, sált ánd pepper on both sides.
  2. Heát oil in á lárge skillet over medium heát. Pláce chicken in skillet smooth side down.
  3. Press down lightly with with spátulá. Cook for 4 minutes until golden.
  4. Turn ánd press lightly with spátulá. Cook for 2 minutes.
  5. Remove chicken onto á pláte.
  6. Turn heát down to medium high. Ádd butter, melt. Then ádd onions, cook for 1 minute, then ádd mushrooms.
  7. Cook mushrooms until golden. Scrápe bottom of fry pán to get áll the golden bits off (this is flávour!).
  8. Ádd flour, cook, stirring, for 1 minute.
  9. Ádd hálf the broth while stirring. Once incorporáted, ádd remáining broth.
  10. Stir, then ádd sour creám ánd mustárd. Stir until incorporáted (don’t worry if it looks split, sour creám will “melt” ás it heáts).
  11. Bring to simmer ,then reduce heát to medium low. Once it thickens to the consistency of pouring creám (3 minutes), ádjust sált ánd pepper to táste.
  12. Ádd chicken báck in (including pláte juices). Simmer for 1 minute, then remove from stove.
  13. Serve over pástá or egg noodles, sprinkled with pársley or chives if desired.

This article and recipe adapted from this site