Chicken Stroganoff
Natalie Wall
Natalie Wall

Chicken Stroganoff

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  • 1 tbsp Butter
  • 1 tbsp olive oil
  • 125 g (1cup) mushrooms
  • 1/2 tsp salt (soy sauce as alternative)
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 2-3 chicken breasts
  • 70 ml white wine
  • 85 ml Chicken Stock
  • 1 tsp whole grain mustard
  • 1 tbsp tomato purée
  • 1 bay leaf
  • 250 ml (1cup) sour cream (could use 1/2 sour and 1/2 double cream)


    Heat the oil and butter in a large and deep pan and brown sliced or halved if small chestnut mushroom over medium heat until golden, stir once in a while to avoid burning. This will take approximately 5-7 minutes, do not rush that process.

    Add chopped onion and garlic and cook over lower heat for 5 minutes longer. Remove to a separate plate and set aside.

    To the same pan add bite-sized sliced chicken breasts with a pinch of salt and brown on all sides over high heat for 5-7 minutes. When the chicken is browned pour the white wine all over and scrape the bottom of the pan with a spatula to release the brown bits.
    Then add the chicken stock, mustard, tomato paste and bay leaf.

    Return the onions and mushrooms back to the pan, bring everything to a boil and then lower the heat, add the sour cream and chopped parsley and let it simmer uncovered for 5 minutes or until the sauce is thickened to a desired consistency.


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