Chicken Stroganoff



1 lb Chicken breast cut into 1” pieces

1 tbsp Olive oil

Salt and pepper to taste

1/2 lb Cremini mushrooms thinly sliced

1 cup White onions diced

1 tbsp Garlic minced

½ cup White wine

1 1/2 cup Chicken broth

1 tbsp Dijon mustard

1 tbsp Cornstarch

1/2 cup Sour cream

Fresh parsley for garnishing chopped



In a large skillet, heat olive oil over medium-high heat.

Season chicken with salt and pepper. Sear the chicken for 2-3 minutes per side, until golden and set aside. You may need to cook the chicken in shifts to avoid overcrowding the pan, this will help it to brown quickly.

Add mushrooms and sauté for about 5 minutes. For best sear, sauté the mushrooms brown in 2-3 batches to avoid over crowding. Set aside.

If necessary, add a little bit of extra olive oil and then add onions and sauté for 2-3 mins. Add garlic and cook for 30 seconds.

Return mushrooms to the skillet and add wine and broth and Dijon mustard. Mix everything very well and simmer 5 mins.

Make the cornstarch slurry by adding 1 tablespoon of cornstarch to 2 tablespoons of cool water in a small bowl. Then, whisk together really well. Pour the cornstarch slurry in the skillet and simmer until thickened.

Return chicken to the skillet and mix well. Season again with salt and pepper to taste. Turn heat off and thoroughly mix in the sour cream.

Serve over egg noodles and garnish with chopped fresh parsley.

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