Chicken Stroganoff Mushroom Recipe
Quick easy Chicken Stroganoff recipe Creamy mushroom chicken ideal for dinner This classic mushroom stroganoff tech is sure to impress
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Cuisine: English
Ingredients
Scale
- 500 grams chicken breasts, cut into bite-sized pieces
- 250 grams chestnut mushrooms, sliced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 25 grams butter
- 2 tablespoons plain flour
- 300 milliliters chicken stock
- 150 milliliters dry white wine (optional)
- 150 milliliters crème fraîche
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the chicken and mushrooms. Cut the chicken breasts into bite-sized pieces and slice the mushrooms. Set aside.
- Sauté the onion and garlic. Heat the olive oil and butter in a large pan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the chicken. Add the chicken pieces to the pan and cook until browned on all sides. Don’t overcrowd the pan; you may need to do this in batches.
- Add the mushrooms. Add the sliced mushrooms to the pan and cook until softened and lightly browned, about 5-7 minutes.
- Make the sauce. Sprinkle the flour over the chicken and mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in the chicken stock and white wine (if using), scraping up any browned bits from the bottom of the pan.
- Simmer the sauce. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly. Stir in the Dijon mustard and Worcestershire sauce.
- Finish with crème fraîche. Reduce the heat to low and stir in the crème fraîche. Season with salt, pepper, and smoked paprika to taste. Be gentle and make sure the sauce doesn’t boil, or the crème fraîche can split.
- Serve. Garnish with fresh parsley and serve hot over rice, pasta, or mashed potatoes.
Notes
Creamy Chicken and Mushroom Stroganoff – a quick, easy, and family-friendly recipe perfect for busy weeknights. Tested in my English kitchen!