Chicken Breast with Stroganoff Sauce

Chicken Breast with Stroganoff Sauce is a delightful twist on the traditional beef dish, while still keeping those classic flavours. This recipe combines tender chicken breasts with a creamy, savoury sauce made with mushrooms, onions, and the tangy richness of sour cream. Perfect for a weeknight dinner, but special enough for a dinner party. This dish also pairs beautifully with my Mashed Potato with Garlic & Thyme, classic creamy mashed potato or crusty bread.

Stroganoff Sauce Ingredients:

• Unsalted Butter: Adds richness and flavour to the sautéed vegetables and also helps to caramelise the chicken.
• Onion: Provides sweetness and depth to the sauce.
• Garlic: Adds a fragrant, savoury note.
• Mushrooms: Earthy and meaty, they’re a key component of the classic Stroganoff flavour.
• White Wine: Adds acidity and enhances the depth of flavour in the sauce.
• Dijon Mustard: Adds a hint of tangy sharpness that balances the creamy sauce.
• Sweet Paprika: Adds depth and also a little sweetness.
• Plain Flour: Helps thicken the stroganoff sauce, giving it a smooth, velvety texture.
• Chicken Stock: Forms the base of the sauce and adds flavour.
• Worcestershire Sauce: Provides a subtle umami richness.
• Sour Cream: Creates the creamy texture and also adds to the tanginess of the sauce.
• Salt and Pepper: Essential for seasoning and bringing out the flavours of the dish.

Method:

1. Prepare the Chicken: Season and cook the chicken breasts in butter. Remove the chicken and set aside.
2. Sauté the Vegetables: In the same pan, sauté the onion, garlic and mushrooms until softened and fragrant.
3. Deglaze the Pan: Add the wine and get all those delicious flavours off the bottom of the pan, then reduce to intensify them.
4. Add the Flavourings: Add the Dijon mustard, paprika and flour. Gradually stir in the stock and add the Worcestershire sauce.
5. Finish the Sauce with a Stroganoff essential: Stir in the sour cream until fully incorporated. It should be a delicious, creamy consistency.
6. Add the Protein: Return the chicken breasts and also any juices to the pan. Heat just long enough to warm the chicken through.
7. Serve and Enjoy: Serve the chicken breasts topped with the stroganoff sauce over mashed potatoes or with a thick slice of crusty bread. Garnish with fresh parsley if desired.

Tips:

• Consistency: If the sauce is too thick, thin it with a little extra chicken stock or even sour cream. If it’s too thin, continue simmering until it reaches your desired consistency.
• Make it Vegetarian: Substitute the chicken with pan-fried tofu and chicken stock for vegetable stock for a delicious vegetarian option.

This Chicken Breast with Stroganoff Sauce recipe is a comforting and indulgent meal that’s perfect for any occasion. The creamy, tangy sauce pairs wonderfully with the tender chicken, all the while making it a dish that’s sure to please everyone at the table.

Feedback & More

Did you try the Chicken Breast with Stroganoff Sauce? Let me know in the comments below. Cheers, Elby!

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Chicken Breast with Stroganoff Sauce

Recipe by Elby | The Tasteful Pantry

Chicken breasts topped with a creamy and rich stroganoff sauce. The comforting flavours of a classic, with a twist.

Course: MainDifficulty: Easy

5.0 from 1 vote

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Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

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Ingredients

• 2 large chicken breasts

• salt and pepper

• 20 grams unsalted butter

• Stroganoff Sauce

• 10 grams unsalted butter

• 1 onion, sliced

• 2 cloves garlic, finely chopped or minced

• 300 grams mushrooms, sliced

• ½ cup white wine

• 3 tsp Dijon mustard

• 1 tsp sweet paprika

• 25 grams plain flour

• 2 cups chicken (or vegetable) stock

• 1 tbsp Worcestershire sauce (optional)

• 130 grams sour cream

• salt and pepper

• finely chopped parsley (optional)

Directions

• Cut the chicken breasts in half horizontally, so there are four evenly sized fillets, and season generously with salt and pepper.
• In a large, deep frying pan, melt the butter over medium heat and fry the chicken fillets until just cooked through, approximately 4 minutes each side. Transfer to a plate.
• Stroganoff Sauce
• Increase the temperature to medium-high and melt the remaining butter in the same pan. Add the onion and sauté for 1 minute before adding the mushrooms and garlic. Cook for 2 minutes.
• Add the wine to the pan to deglaze. Scrape all the brown bits into the sauce and let it sizzle away until it has almost all evaporated.
• Add the mustard and paprika and mix until combined. Sprinkle the flour over the mushrooms and stir to form a paste.
• Gradually mix in the stock and stir until the sauce thickens. Add the Worcestershire and sour cream and stir until fully incorporated. Season with salt and pepper.
• Return the chicken and any juices to the pan. Cover with the sauce and leave just long enough to heat through.
  
  Serve over Mashed Potato with Garlic & Thyme, creamy mash or crusty bread with a sprinkle of fresh parsley if desired.
  
  

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