Chicken Stroganoff | How to make Stroganoff

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often less expensive.

Cut the chicken breast into chunks or strips, aiming for smallish pieces, using roughly 1 kilo (2 pounds) of chicken.

Transfer the chicken to a bowl and add 1 tablespoon or two of vegetable oil, seasoning with salt and freshly ground black pepper. Mix well and let marinate for a few minutes.

Heat 2 or 3 tablespoons of oil in a wok or frying pan.

Add 1 large finely chopped yellow onion and sauté for about 5 minutes until lightly browned.

Add 1 clove of chopped garlic and sauté for a little longer until fragrant.

Add the marinated chicken to the pan and fry for about 10 minutes, mixing frequently until there is no pink color present.

Add 1 tablespoon of tomato puree and mix it in.

Add 1 tablespoon of yellow mustard and 2 tablespoons of Worcestershire sauce, mixing everything together.

Pour in 1.5 cups of chicken broth or stock and add 5 smallish finely chopped pickles.

Simmer on low until the meat is fully cooked, which should take about 10 to 15 minutes.

In a separate bowl, mix 1 cup of heavy cream, 1 cup of sour cream, and 2 tablespoons of all-purpose flour using a whisk to avoid lumps.

Add the cream mixture to the pan while stirring and keep simmering for a few more minutes until the sauce thickens.

If the sauce looks too thin, mix some more flour with water and add it to the pan to reach the desired consistency.

Serve the stroganoff over fusilli pasta and garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens