Chicken
Chicken Stroganoff
4 servings
분량10 minutes
활동 시간30 minutes
총 시간재료
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
방향
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.
영양 정보
1회 제공량
-
칼로리
345 kcal
지방 전체
22 g
포화 지방
7 g
불포화 지방
13 g
트랜스 지방
1 g
콜레스테롤
95 mg
나트륨
411 mg
탄수화물 전체
9 g
식이섬유
1 g
총 당류
3 g
단백질
27 g
4 servings
분량10 minutes
활동 시간30 minutes
총 시간