Ingredients

2 boneless skinless chicken breasts

3 tablespoons olive oil

½ cup flour

1 teaspoon salt

½ teaspoon pepper

2 teaspoons Italian seasoning

1 teaspoon garlic powder

3 tablespoons butter, separated

1 small yellow onion, minced

8 oz. white button mushrooms, cleaned and sliced

3 cloves garlic, minced

½ cup white wine (or chicken broth)

1 cup chicken broth

1 cup beef broth

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons cornstarch + ¼ cup cold water

¼ cup sour cream

Fresh parsley, to garnish

Instructions

Step 1: Slice the chicken breasts in half lengthwise to create two thinner pieces of equal size. If desired, pound the chicken even thinner as it will plump up when cooked.

Step 2: Pat the chicken completely dry and dredge each piece in the flour mixture made with flour, salt, pepper, Italian seasoning, and garlic powder. Tap off any excess flour.

Step 3: Heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add two chicken pieces at a time and sear undisturbed for 4-5 minutes per side until golden crust forms. Adjust heat as needed and add more oil if necessary. Set the cooked chicken aside and repeat with remaining pieces.

Step 4: Deglaze the pan by carefully adding the white wine. Cook over medium-high heat for about 4 minutes, reducing the liquid by half. Use a spatula to scrape up brown bits from the bottom of the pan to add flavor to the sauce.

Step 5: Add the minced onion and 2 tablespoons of butter to the pan. Reduce heat to medium and sauté for 5 minutes until softened.

Step 6: Add 1 tablespoon butter and the sliced mushrooms. Cook for 4 minutes, stirring occasionally. Then add the minced garlic and cook for another minute.

Step 7: Pour in the chicken broth, beef broth, Dijon mustard, Worcestershire sauce, salt, and pepper. Stir to combine and bring the mixture to a gentle boil.

Step 8: In a small bowl, whisk together cornstarch and cold water until smooth. Slowly pour the mixture into the sauce, whisking constantly to avoid lumps. Reduce heat to medium-low to thicken the sauce.

Step 9: Place the sour cream in a bowl. Add about 1/3 cup of the hot sauce to the sour cream and mix until smooth. Then stir this mixture back into the main sauce until fully incorporated.

Step 10: Return the chicken pieces to the pan along with any juices from the plate. Partially cover and cook for 5 minutes until the chicken is heated through and reaches an internal temperature of 165°F (74°C).

Step 11: Garnish with fresh parsley and serve warm with egg noodles, fettuccine, or mashed potatoes.

Storage

Store leftover Chicken Stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to prevent the sour cream from curdling. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time slightly as thighs may take a bit longer to cook through.

What can I serve with Chicken Stroganoff?

Egg noodles, fettuccine, mashed potatoes, or even rice are excellent choices to soak up the creamy sauce and complete the meal.