Russian Chicken Stroganoff
15
minutes30
minutesRussian Chicken Stroganoff is a classic dish with a rich cultural heritage. It is believed to have originated in Russia in the 19th century and has since become a popular dish all over the world. Traditionally made with beef, this version substitutes chicken for a lighter twist.
The dish is named after the Stroganoff family, who were members of the Russian aristocracy. It is said that the original recipe was created by a French chef who worked for the family. The dish quickly became a favorite among the Russian elite and eventually spread to other parts of the world.
Russian Chicken Stroganoff is a hearty and comforting dish, perfect for chilly nights. The creamy sauce is made with sour cream and flavored with paprika, mustard, and other herbs and spices. The chicken is cooked until tender and combined with the sauce, creating a delicious and satisfying meal.
This dish is often served with noodles or rice, but can also be enjoyed with potatoes or crusty bread. It is a versatile dish that can be adjusted to suit different tastes and preferences.
Russian Chicken Stroganoff is not just a tasty dish, it is also a cultural icon. It represents the rich history and traditions of Russia, and is a testament to the influence of French cuisine on Russian culinary culture. This dish has stood the test of time and continues to be enjoyed by people all over the world.
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Ingredients
500 grams boneless chicken breast, cut into thin strips
3 tablespoons butter
1 onion, diced
1 garlic clove, minced
250 grams mushrooms, sliced
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1/2 cup sour cream
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Add the remaining butter to the skillet and add the onion and garlic. Cook until the onion is translucent.
- Add the mushrooms to the skillet and cook until they are browned and the liquid has evaporated.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes until the flour is golden brown.
- Slowly whisk in the chicken broth, stirring constantly to prevent lumps from forming. Add the mustard and tomato paste and stir to combine.
- Bring the sauce to a simmer and add the chicken back to the skillet. Cook for 5-10 minutes until the chicken is cooked through and the sauce has thickened.
- Stir in the sour cream and season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
