The Best Chicken Stroganoff
The Best Chicken Stroganoff Recipe
The original ‘beef stroganov’ was prepared with cubed beef dusted in flour then sautéed with mustard and bouillon. Later renditions of this famous recipe incorporated mushrooms, onions, sour cream, and at times, tomato sauce. Delicious yes, heart healthy, no. Not a big beef eater myself, I was thrilled when my sister Jill sent me this recipe for a much lighter version, using chicken instead of beef, and light sour cream instead of the full fat kind. I don’t recommend using nonfat sour cream; what you sacrifice in flavor is not worth the savings in fat and calories. You can serve this dish over rice or pasta. I prefer large wide egg noodles cooked al dente .
This will not be the last time you will see recipes from either of my sisters, as they are both incredibly good cooks, as is my daughter. Being with all of them in the kitchen is one of my greatest sources of joy. I hope you enjoy cooking this with your family.
2 Chicken Breasts(sliced into strips)
2 tsp. salt
½ tsp. pepper
2 T. Olive oil
2 onions thinly sliced
2-3 cloves garlic thinly sliced
2 cups of sliced mushrooms
4 tsp. paprika
½ c. sherry
2 c. chicken broth
2 c. lite sour cream
4 T. flour
2 T. mustard
Salt and pepper chicken. Heat oil in skillet, add onion and garlic and sauté until onions are transparent (approx. 3-5 minutes.) Add mushrooms and sauté until limp (approx. 3 minutes.) Add paprika and chicken and sauté about 3 minutes until chicken is cooked. You are probably getting the drift that everything takes about 3 minutes.
Stir 3 T. sherry, chicken broth and sour cream in small bowl until smooth. Add to skillet. Simmer, covered, about 8 minutes or until chicken is cooked through.
Stir remaining sherry, flour and mustard in bowl until smooth. Add to skillet, bring to boiling , stirring until sauce thickens then remove from heat. Serve over noodles.