Chicken stroganoff in creamy mushroom gravy is a quick dinner ready on the table in 30 minutes!
Seasoned chicken breasts perfectly browned in our favorite oil/butter mix create beautiful browned bits in the pan, creating incredible flavors in our gravy. And this recipe makes PLENTY of sauce!
Chicken Stroganoff originated after its more famous, beef-based sibling, made with beef fillet in a rich and creamy sauce. The dish was a favorite of the Stroganoff family and was often found at their dinner parties.
As time went on and the dish became more popular, other versions were created including the chicken version that we know today.
What video recipe:
Ingredients to make this recipe are:
To marinate:
Boneless Chicken 250 gms
Black Pepper powder-1/2 Teaspoon.
Garlic Powder-1/2 Teaspoon.
Hot Paprika Powder 1/2 Teaspoon.
Lemon Juice - 1/2 Tablespoon.
Salt to taste.
For making Sauce:
Garlic - 4 to 5 Cloves.
Onion - 1 medium
Parsely Leaves- chopped.
Mushroom -250 gms.
Chicken Stock Cube - 1 cube.
Hot water - as needed.
Butter- 1 Tablespoon (Unsalted )
Oil- 1 Tablespoon.
Butter - 1/2 Tablespoon.
Black Pepper Powder- 1/2 Teaspoon.
Mixed herbs -1/2 Teaspoon.
Mustard Paste- 1 Teaspoon.
Flour - 2 Tablespoons.
Milk-1 Cup.
Fresh Cream - 100 gms.
Method of preparation :
Slice the boneless chicken into thin strips.
Marinate with black pepper powder, garlic powder,hot paprika powder ,lemon juice and salt to taste.
Keep this aside for 15 minutes.
Mince the garlic cloves and finely chop the onion.
Slice the mushroom into the desired shape.
Dissolve 1 chicken stock cube in a cup of hot water. Mix well until the chicken stock cube is dissolved.
Heat a non-stick pan with a tablespoon of butter and oil.
Fry the chicken pieces until lightly golden.
Add a little more butter to the same pan.
Saute Minced Garlic and chopped onion. Saute then until the onion becomes translucent.
Add in cups of sliced mushrooms and saute for 2 minutes.
Add in black pepper powder, mixed herbs, mustard paste, and flour. Mix it thoroughly.
To this add fried chicken and combine well.
Add and mix chicken stock. bring everything to a boil and then lower the heat.into this add a cup of milk and cover it for 3 o 4 minutes.
Finally, add fresh cream and chopped parsley leaves and mix it well.
Serve it with boiled rice and a good salad... Enjoy
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