This creamy chicken stroganoff chicken recipe is an easy firm day.
Tender pieces of chicken are cooked in a rich and creamy sauce with mushrooms and onions and served on egg pasta.
If you like the Stroganoff beef, you will love this creamy version of chicken!
- Taste: This chicken stroganoff chicken recipe is rich and welcoming with a creamy mushroom sauce. It has a little tang with sour cream.
- Difficulty: I love this dish because it is an easy favorite night.
- Swap: The leather -free chicken thighs will also work in this recipe.
- TIME TIME SAVING: Buy sliced mushrooms to save you a little cut or exchange them with canned mushrooms.
Tips for ingredients for the stoganoff chicken
- Chicken: Dissed chicken breasts (or bodied chicken thighs) are excellent in this recipe. It is also possible to add chicken into pieces or turrosto chicken.
- Sauce: Some condiments dispensed, chicken broth and cheese cream with sour cream make the best creamy sauce.
- Mushrooms: I use white mushrooms in this recipe. Bellas, Cremini mushrooms or sliced portobellos add a richer rustic flavor.
Serve suggestions
The egg noodles are traditional with Stroganoff and are delicate and delicious. Other favorites include:
Memorizing leftovers
The Stroganoff remaining chicken can be kept in an airtight container in the refrigerator for a maximum of 4 days. Reduce the portions on the hob or on the microwave with a little milk if necessary.
Freeze chicken and sauce without noodles in bags with zipper for a maximum of 4 months. Defrost in the refrigerator. Heat and serve on a new lot of noodles.
Have you prepared this stoganoff chicken? Leave a comment and an evaluation below!
Stroganoff chicken
The Stroganoff chicken is a quick and comforting dish with tender chicken, mushrooms and creamy sauce above the egg noodles.
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- Cut the chicken into cubes and season with ¼ teaspoon each of salt and pepper.
- In a large pan, heat the olive oil over medium-high heat. Add the chicken to the pan and brown until golden brown on all sides (it is not necessary to be cooked). Cook in lots if necessary to avoid overcrowding the pan.
- Remove the chicken in a large bowl and set aside.
- Add 1 tablespoon of butter, mushrooms and onions to the pan and cook for 5-6 minutes, until the onions are kept. Add the garlic and cook one more minute. Remove from the pan, adding to the same bowl of the chicken
- Reduce the heat to the medium and melt the remaining butter in the pan.
- Add the flour and beat it together, making a roux.
- Bang slowly in the chicken broth, stirring constantly, until it thickens.
- Add the minced mustard, onion powder, cheese cream, sour cream and ¼ teaspoon of pepper. Mix until the cream cheese melted and the sauce is smooth.
- Mix in chicken and mushrooms and cook over low heat for 2-3 minutes or until the chicken is cooked.
- Serve cooked egg spaghetti and garnish with fresh chopped parsley
*The calorie count does not include egg noodles.
Calories: 409 | Carbohydrates: 9G | Protein: 37G | Fat: 25G | Saturated fat: 12G | Polynsaturo fat: 2G | Monolysatuine fat: 8G | Trans fat: 0.2G | Cholesterol: 149mg | Sodium: 460mg | Potassium: 869mg | Fiber: 1G | Sugar: 4G | Vitamin A: 656Iu | Vitamin C: 3mg | Soccer: 71mg | Iron: 1mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, dinner, appetizer, main dish
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