This creamy chicken Stroganoff recipe is a simple working day.
Cooked large pieces of chicken with strong cream sauce, mushrooms and onions, and cooked on egg noodles.
If you like Stroganoff beef, you will like this creamy chicken!
- smell: This chicken Stroganoff recipe is rich in creamy mushroom sauce. It has a little taste in yogurt.
- difficulty: I like this dish because this is a relaxed working day.
- Drop: Bone skinless chicken thighs will also work in this recipe.
- Save time reminder: Buy a thin piece of mushrooms to save some chopped or replace it with canned mushrooms.
STROGANOFF ingredient reminder
- chicken: In this recipe, boneless chicken breasts (or boneless chicken thighs) are great. You can also add the remaining chopped chicken or barbecue restaurants.
- Sauce: Seasoning foods, chicken soup and cream cream cream cream are the best.
- mushroom: I use white mushrooms in this recipe. Baby Bellas, Cremini mushrooms or PortoBellos cut into thin pieces add richer richer and simple flavor.
Provide suggestions
Egg noodles are traditional, with StronoFF, exquisite and delicious. Other favorite includes:
Remaining dishes
The remaining chicken Stroganoff can be stored in the refrigerator for up to 4 days. If necessary, add the part on the stove or microwave oven.
Frozen chicken and sauce, bags without noodles, up to 4 months. Thaw in the refrigerator. Reap up and eat on fresh noodles.
Did you make this chicken Starganov? Leave a comment and score below!
Chicken Stroganoff
Chicken Stroganoff is a fast and comfortable dish with tender chicken, mushrooms and cream sauce.
Prevent the screen from turning black
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Cut the chicken to form a square, and then season with a teaspoon of salt and pepper.
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In a large frying pan, heat olive oil with medium heat. Add the chicken to the pot, and then fry until all the sides become brown (no need to cook). If necessary, cook in batches so as not to be too crowded.
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Move the chicken into a large bowl and put it aside.
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Add 1 tablespoon of butter, mushrooms and onions into a frying pan, and cook for 5-6 minutes until the onion becomes soft. Add garlic and cook for another minute. Take it out of the fried pan and add the same bowl as the chicken
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Reduce heat to medium and melt the remaining butter in the frying pan.
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Add the flour and stir it together to make a Roux.
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Slowly stir in chicken soup and keep stirring until thickening.
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Add mustard sauce, onion powder, cream cheese, yogurt and tea spoon of pepper. Mix until the cream cheese is completely melted, and the sauce is smooth.
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Mix in chicken and mushrooms, cook for 2-3 minutes, or until the chicken is cooked.
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Eat on the cooked egg noodles and decorate it with fresh chopped parsley
*Calcium count does not include egg noodles.
Caliba: 409 | | carbohydrate: 9G | | protein: 37G | | Fat: 25G | | Saturated fat: 12G | | Multi -unsaturated fat: 2G | | Monone unsaturated fat: 8G | | Anti -fat: 0.2G | | cholesterol: 149Milligram | | sodium: 460Milligram | | Potassium: 869Milligram | | fiber: 1G | | sugar: 4G | | Vitamin A: 656IU | | Vitamin C: 3Milligram | | calcium: 71Milligram | | iron: 1Milligram
The nutritional information provided is an estimated value, and it will be different according to the cooking methods and brands of the ingredients used.
course Chicken, dinner, main course, main course
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