Chicken Stroganoff Recipe

Yield: Serves 5

Total time: 1 hour

Ingredients

  • 1 ½ pounds skinless, boneless chicken breast, cut into thick slices
  • Salt to taste
  • Black pepper
  • ½ teaspoon chilli flakes
  • 1 teaspoon dried oregano
  • ¾ cup flour, divided use
  • Olive oil
  • 300 grams button mushrooms, sliced
  • 4 tablespoons unsalted butter
  • 2 shallots, minced
  • 2 cloves garlic, pressed
  • 3 cups chicken stock, warm
  • 3 tablespoons cream
  • 1 cup parmesan cheese
  • 1 tablespoon chopped parsley

Preparation

  • Add the chicken slices or chunks into a bowl, and sprinkle with a couple of good pinches of salt and pepper, oregano, chilli flakes; add ¼ cup of the flour, and toss everything to coat well.
  • Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the olive oil; once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides; remove from pan with slotted spoon, and repeat until all chicken is golden-brown; set aside for a moment. (It’s alright if the chicken is not completely cooked through—it will finish at the end once added to the sauce.)
  • Into the same pan, add in the mushrooms (you can drizzle in a touch more oil, if needed), and sauté those for a few minutes until golden-brown; remove with slotted spoon, and set aside for a moment (you can keep the mushrooms with the chicken, if desired).
  • Reduce the heat under the pan to medium-low, and add the 4 tablespoons of the butter into the pan; once melted, add in the shallots and garlic and sauté just until aromatic; sprinkle in the remaining ½ cup of flour, and stir it into the butter, cooking the mixture for about 30 seconds or so.
  • Next, pour in the chicken stock, whisking all the while to avoid lumps, and allow the sauce to simmer for a couple of minutes until thickened.
  • Add the chicken and the mushrooms back into the pan with the sauce, and allow them to gently simmer for 3-4 minutes; then, turn the heat off, and stir in the cream, parmesan cheese and the chopped parsley. (Check salt/pepper if to see if more is needed.)
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