Try this Chicken Stroganoff recipe, or contribute your own.
- Carbohydrate 31.5844759299245 g
- Cholesterol 199.78 mg
- Fat 18.6117326487206 g
- Fiber 4.56391591979242 g
- Protein 71.3587902453511 g
- Saturated Fat 3.03396087483718 g
- Serving Size 1 1 Serving (892g)
- Sodium 900.499215438294 mg
- Sugar 27.0205600101321 g
- Trans Fat 2.19515639498362 g
- Calories 582 calories
Step-by-step
- In medium skillet, heat 2 tsp oil (or PAM); add chicken. Cook over medium high heat; stirring frequently, until golden brown. Remove chicken from skillet, set aside.
- In same skilet, add mushrooms and onions. Cook, stirring frequently, until all liquid has evaporated and onions are golden brown.
- In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently.
- Stir reserved chicken into broth mixture; simmer 5 minutes. Remove skillet from heat; stir in sour cream, vinegar, mustard and pepper.
Swapping chicken for traditional beef fundamentally alters the sauce dynamics, shifting the dish away from rich Russian-French adaptations toward a lighter, modern profile. Culinary historians generally trace stroganoff back to mid-nineteenth-century Russia, where beef strips were finished in a mustard-laced sour cream sauce without the mushrooms that later became ubiquitous in American versions. Slicing the mushrooms uniformly and cooking them until completely dehydrated is crucial because lingering moisture will dilute the chicken broth and flour thickener, preventing the crucial viscosity needed to coat the back of a spoon. When incorporating nonfat sour cream, remove the skillet from the heat source entirely to prevent the dairy solids from breaking and curdling into an unpleasant watery graininess. Using a wide ten-inch skillet ensures the ten ounces of boneless meat browns rapidly over medium-high heat rather than steaming in its own juices, while whisking the flour and broth together thoroughly before straining eliminates lumps entirely.
