Chicken Stroganoff is a Russian inspired dish going back to 19th Century Russia. Stroganoff technically refers to thin slices of meat, traditionally cooked in a sour cream sauce and served on a bed of noodles or mashed potatoes. The dish is originally made of thin slivers of beef.
Over time and due to increased popularity of the dish, many variations of the Stroganoff recipe has developed world over. In the modern day, Beef or Chicken Stroganoff is served with pasta – spaghetti or fettucine, or on a bed of rice. It is a hearty meal that doesn’t require too many ingredients and can warm up a heavy wintery day.
Just like other simple recipes, the devil is in the details. Dust the chicken pieces in the flour to get a lightly crispy skin before allowing it to soak up the sour cream sauce. Chicken Stroganoff is quite heavy on the tummy and hence it is best served as early dinner along with some vegetables.
- 250 gm chicken breasts-boneless, cubed
- 1/2 cup white wine
- 2 tbsp butter
- 1 tsp oil
- 2 tbsp refined flour
- 1 cup chicken stock
- salt to taste
- 1/4 tsp black pepper
- 1 cup sour cream
- 200 gm dried noodles
- 1 tbsp butter
- Pierce the chicken pieces with a fork, on all sides and marinate in the wine.
- Heat 2 tbsp of butter and oil and cook the chicken pieces over high heat until lightly browned. Alternatively dust with a little flour to get crispy skin.
- Mix in the remaining flour, and stir till slightly colored.
- Then add the chicken stock, bring to a boil and then simmer till chicken is cooked through.
- Add the salt, pepper, and sour cream, simmer till heated through.
- In the meantime, boil the noodles, drain and mix in the butter. Serve chicken over the cooked noodles.
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