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Chicken Stroganoff

 INGREDIENTS:

  1. Chicken Breasts or Thighs 500 grams (boneless, cut into thin strips or chunks)
  2. Egg Noodles 150 grams cooked al dante
  3. Button Mushrooms 250 grams sliced thick
  4. Butter 4 tbsp
  5. Oil 1 tbsp
  6. Parsley, fresh or dried
  7. Dijon Mustard 1 tbsp (optional)
  8. Smoked Paprika 1 tsp
  9. Black Pepper Powder 1 tsp
  10. Onion 1 large, finely chopped
  11. Garlic Cloves 5-6 minced
  12. Chicken / Mushroom Broth 2 cups
  13. Sour Cream 1/2 cup
  14. Lemon Juice 1 tsp
  15. Salt to taste

METHOD:

Serving Size: 3-4

Toss the noodles with 2 tbsp butter. Remove and set aside.

Season the chicken strips with salt, pepper, and half the paprika. Heat a large skillet with a little oil over high heat. Sear the chicken in batches until a golden crust forms. Remove and set aside.

In the same pan, add a knob of butter. Toss in the mushrooms. Let them brown deeply on one side to develop flavor. Once browned, add the onions and garlic. Sauté until soft.

Deglaze the pan with the chicken broth, scraping up all the golden bits from the chicken and mushrooms. Stir in the mustard and the remaining paprika. Let it simmer and reduce by about a third.

To prevent the sour cream from curdling, mix it with a ladle of the hot broth from the pan. Once smooth, pour the tempered mixture into the pan. Lower the heat to a simmer.

Return the chicken to the pan. Simmer for 2–3 minutes until the sauce thickens and becomes velvety. Stir in the parsley and lemon juice.

Spoon the stroganoff over buttered egg noodles, garnish with parsley, and serve with buttered green peas on the side for added color and a hint of sweetness. Chicken stroganoff pairs well with steamed rice, too. 

NOTE:
A classic, traditional Russian stroganoff uses beef; the chicken version is lighter, faster to cook, and carries the earthy flavors of mushrooms and sour cream just as beautifully.
If sour cream is not available, you can use hung curd (strained yoghurt) instead. Whisk 1/2-1 tsp flour into the hung curd, then mix in a few tablespoons of the warm sauce before adding it to the pan. For extra richness and a glossy finish, stir in 1 tbsp butter at the end.
If you want to skip the Dijon mustard, add an extra teaspoon of lemon juice at the very end.



 





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