Creamy Chicken and Mushroom Stroganoff Recipe

Creamy chicken and mushroom stroganoff served with fried potatoes and salad.

Creamy Chicken and Mushroom Stroganoff Recipe

My take on a chicken and mushroom stroganoff is wonderfully creamy and incredibly quick and easy to cook, it will go from your fridge to your table in under 30 minutes!

Course Main Course

Cuisine European

Keyword chicken and mushroom stroganoff, chicken stroganoff, easy chicken stroganoff

Prep Time 10

Cook Time 18

Total Time 28

Servings Servings

Calories 761kcal

Author Brian Jones

Ingredients

2 Skinless Chicken Breasts 350-400g Total
150 g Small Chestnut Mushrooms ~1½ Cups
125 g Sour Cream ½ Cup
2 teaspoon Dijon Mustard
1½ tablespoon Sweet Paprika
75 ml Chicken Stock ⅓ Cup
50 ml Brandy 3 tablespoon + 1 teaspoon
1 tablespoon Cooking Oil
35 g Softened Butter 2 tablespoon
1½ teaspoon Flour
½-¾ teaspoon Salt
50 g Gherkins ⅓ Cup

Instructions

Mash half of the butter with the flour and set this aside, we will use this to thicken the sauce later.
Heat a 25cm or 10" pan over a high heat and add the cooking oil and the remaining butter.
If your mushrooms are larger than bite-sized, cut them in half or into quarters.
Once the butter begins to foam, season the chicken with around half a teaspoon of salt, then sear the chicken on both sides in the pan. Then remove and set aside, you don't need to worry about the chicken cooking through, it will finish in the sauce, but you are looking for a nice golden colour. This will take a couple of minutes on each side.
Reduce the heat of the pan to medium-high and add the mushrooms, then saute them for 4-5 minutes.
Pour in the brandy and reduce it by half.
Reduce the heat to low, add the sour cream, chicken stock, paprika, and Dijon mustard and stir to form a sauce. Have a taste here and add more salt if required.
While the sauce is coming to temperature, cut the chicken into strips 1cm (just under ½" thick) and add it to the sauce, cook for 3 minutes or until the chicken has cooked through.
Whilst the chicken is cooking, cut the gherkins into a small (5mm or ¼") dice.
Finally, stir in the flour and butter mix that you made at the start of the preparation and cook for 2-3 minutes or until the sauce has thickened and the chicken is cooked.
Serve the stroganoff with, sides of your choice and then sprinkle over the gherkins.

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