Chicken and Mushroom Stroganoff

stroganoff-iiHello everyone,

One day I decided I wanted chicken stroganoff. So I made some and it was awesome.

I just love this recipe. Honestly, I can’t think of too much to stay about it, just that it is delicious.

The spices and seasonings are so simple and understated in this dish, but to me it’s a kind of dish that warms your soul.

It’s pretty quick so makes a nice dish to try on a weeknight after work or school.

I do love stroganoff!

Bon appetit,

Julie

Click here for the printable Word version of recipe:

chicken-and-mushroom-stroganoff

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Chicken and Mushroom Stroganoff

INGREDIENTS

Boneless skinless chicken thighs, cut into bite sized pieces
Salt and pepper
Cooking oil
1 onion, chopped
3 cups mushrooms, sliced
1 tsp sweet paprika
½ cup white wine
1 tbsp tomato paste
1 cup chicken stock
3 tbsp butter
2 tbsp sour cream
2 tsp Dijon mustard
2 tbsp chopped fresh dill, or 2 tsp dried
1 tbsp finely chopped parsley

 

DIRECTIONS

  1. Season chicken with salt and pepper. Heat oil a dutch oven or large pan with a lid, sauté chicken until it is cooked through. Remove from pan.
  2. Add more oil to pan. Sauté onions for about three minutes. Add mushroom and continue to sauté until mushrooms are cooked.
  3. Add paprika, wine, tomato paste, butter and chicken stock. Add salt and pepper to taste. Bring to boil. Reduce heat and cook for 10 minutes.
  4. Add the chicken back to the pan. Add sour cream, mustard, dill and parsley. Simmer for about 5 minutes.

Serve with noodles or rice

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