Chicken Mushroom Stroganoff (Version imprimable)
Chicken and mushrooms simmered in creamy paprika sauce. Ideal with egg noodles or rice for a rich, hearty meal.
# Composition:
→ Main Components
01 -
450 g chicken breast, thinly sliced
02 -
300 g fresh mushrooms, sliced
03 -
1 medium onion, finely chopped
04 -
2 garlic cloves, minced
→ Sauce & Seasonings
05 -
15 ml olive oil
06 -
15 g unsalted butter
07 -
1 teaspoon paprika
08 -
240 ml chicken broth
09 -
240 ml sour cream
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
16 g all-purpose flour
→ Finishing Touch
13 -
Chopped fresh parsley, for garnish
14 -
Cooked egg noodles or cooked rice, for serving
# Étapes de réalisation:
01 -
Heat olive oil and butter in a large skillet over medium-high heat. Add thinly sliced chicken breast and brown evenly on both sides. Remove chicken from skillet and set aside.
02 -
In the same skillet, add chopped onion and minced garlic. Sauté until the onions become translucent and aromatic.
03 -
Add sliced mushrooms to the skillet. Cook until the mushrooms begin to brown and their liquid is mostly released.
04 -
Sprinkle all-purpose flour over the cooked mushrooms. Stir thoroughly to blend with the mushroom mixture. Cook for 1 to 2 minutes to eliminate the raw flour taste.
05 -
Gradually add chicken broth while stirring constantly, ensuring a smooth, lump-free sauce develops.
06 -
Return the browned chicken slices to the skillet. Reduce heat to low and let simmer for 10 minutes to meld flavours and ensure the chicken is tender.
07 -
Stir in sour cream and paprika. Season with salt and black pepper. Continue to cook over low heat for 5 minutes until the sauce thickens and the chicken is fully cooked.
08 -
Serve the stroganoff over freshly cooked egg noodles or rice. Garnish with chopped fresh parsley before serving.
# Détails supplémentaires:
01 -
For optimal results, slice chicken breast uniformly to ensure even cooking across the dish.