Chicken

Chicken Stroganoff

Name: Chicken Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 chicken breasts; 1/2 teaspoon garlic powder; Salt & pepper (to taste); Flour (for dredging); 3 tablespoons olive oil (divided); 1 tablespoon butter; 8 ounces cremini mushrooms (sliced); 1/2 medium onion (chopped); 1 tablespoon Dijon mustard (or more, to taste); 1 tablespoon Worcestershire sauce (or more, to taste); 3 cloves garlic (minced); 2/3 cup chicken broth; 1/2 cup full fat sour cream

4 servings

portionen

10 minutes

aktive zeit

30 minutes

gesamtzeit

Kochen beginnen

Zutaten

2 chicken breasts

1/2 teaspoon garlic powder

Salt & pepper (to taste)

Flour (for dredging)

3 tablespoons olive oil (divided)

1 tablespoon butter

8 ounces cremini mushrooms (sliced)

1/2 medium onion (chopped)

1 tablespoon Dijon mustard (or more, to taste)

1 tablespoon Worcestershire sauce (or more, to taste)

3 cloves garlic (minced)

2/3 cup chicken broth

1/2 cup full fat sour cream

Anweisungen

Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.

Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.

Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.

Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.

Add in the broth and scrape up any browned bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.

Stir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately.

Nährwertangaben

Portionsgröße

Kalorien

345 kcal

Gesamtfett

22 g

Gesättigtes Fett

7 g

Ungesättigtes Fett

13 g

Transfett

1 g

Cholesterin

95 mg

Natrium

411 mg

Gesamtkohlenhydrate

9 g

Ballaststoffe

1 g

Zucker insgesamt

3 g

Eiweiß

27 g