Stroganoff but with Chicken and It's Better

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.

Slice the onion in half, remove the skin, and dice into small to medium pieces.

Grate the garlic cloves on a microplane to create a paste.

Slice the Swiss brown mushrooms into medium slices.

Butterfly the chicken breasts and slice them in half to create two even fillets.

In a bowl, mix the chicken with onion powder, garlic powder, sweet paprika, salt, black pepper, and olive oil.

Heat a large pot of salted water over high heat until boiling.

In a large pan, heat 1 tablespoon of olive oil over medium-high heat and sear the chicken in batches for about 3 minutes on each side until golden brown.

Remove the chicken and set aside.

In the same pan, melt 28 grams of unsalted butter, then add the diced onion and grated garlic, sautéing for 3 to 4 minutes until fragrant.

Add the sliced mushrooms, salt, and black pepper, and sauté for about 6 minutes until softened and colored.

Stir in 30 grams of Dijon mustard and cook for 30 seconds.

Deglaze with 80 ml of white wine or chicken stock and cook for 1 minute to reduce by half.

Add 24 grams of plain flour and mix for another minute.

Pour in 375 ml of chicken stock and 30 ml of Worcestershire sauce, mixing until thickened, then reduce heat and cook for 10 minutes.

Cook the linguini for 1 minute less than package instructions.

Slice the rested chicken and add it to the sauce along with any resting juices, folding gently until combined.

Add 120 grams of sour cream to the sauce and cook for 1 minute to develop flavors.

Drain the linguini and fold it into the sauce, adjusting consistency with reserved pasta water if needed.

Serve with the chicken and mushroom mix on top, garnished with flat leaf parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens