Description
Indulge in a creamy and flavorful Chicken Mushroom Stroganoff with Rice recipe that will elevate your cooking game. Learn how to make this delicious dish today!
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) vegetable oil
- 1 cup (240 ml) / 125 g chestnut mushrooms
- 1/2 tsp (3 ml) salt
- 1 onion, small, chopped
- 2 cloves garlic, minced
- 1 lb (454 g) chicken breasts, skinless, boneless
- 1/2 tsp (3 ml) salt
- 1/4 cup (60 ml) / 70 ml beef broth
- 1/3 cup (80 ml) / 85 ml chicken stock
- 1 tsp (5 ml) mustard
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
- 1 cup (240 ml) / 250 ml sour cream, or smetana
- 1 tbsp (15 ml) parsley, chopped
Instructions
- Warm the olive and vegetable oils in a spacious, deep skillet, and cook the chestnut mushrooms—either sliced or halved if they’re small—over medium heat until they turn a rich golden color, stirring occasionally to prevent burning. This should take about 5-7 minutes, so take your time.
- Incorporate the chopped onion and minced garlic, lowering the heat to cook for an additional 5 minutes. Transfer this mixture to another plate and put it aside.
- In that same skillet, add the chicken breasts, cut into bite-sized pieces, and sprinkle with a touch of salt. Sear the chicken on all sides over high heat for 5-7 minutes until browned.
- Once the chicken is browned, pour the beef broth into the pan and use a spatula to deglaze, loosening any brown bits from the bottom. Stir in the chicken stock, mustard, tomato paste, and bay leaf.
- Reintroduce the onion and mushroom mixture to the pan, bring the contents to a boil, then reduce the heat. Stir in the sour cream and chopped parsley, allowing it to simmer uncovered for around 5 minutes, or until the sauce thickens to your liking.
Notes
- Deglaze the pan thoroughly after browning the chicken to blend all the delicious flavors.
- Adjust salt levels carefully, considering the salt content in the chicken stock and beef broth.
- Use sour cream or smetana for a velvety sauce, being mindful not to curdle it during gentle simmering.
