Chicken Stroganoff

I’ve made this twice now and it is fantastic. The secret is literally in the sauce; it’s condiment heaven. Dijon mustard – GOOD. Barbecue sauce – GOOD. Sour cream – GOOD. Even if you don’t have a taste for wine, the alcohol cooks out of the sauce and even my teetotaling husband thinks it’s almost as good as fried chicken.

Chicken Stroganoff
picture and deliciousness via Real Simple
2 tablespoons olive oil
3 medium yellow onions, thinly sliced into rings
1 green pepper, seeded and thinly sliced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces (15 medium) button mushrooms, thinly sliced
4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
1 cup dry white wine
1 cup reduced-sodium chicken broth
2 tablespoons barbecue sauce
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon hot sauce
1/2 cup sour cream
  1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the green pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender. [I found that in order to have the liquid they reference in step 2, I had to cover the dish when I put in the green peppers and mushrooms.]
  2. Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup of liquid.
  3. Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken in batches until golden brown and cooked through, about 5 minutes. Add it to the vegetables.
  4. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce.
  5. Add the barbecue sauce, Worcestershire, mustard, and hot sauce. Whisk until smooth. Boil until the liquid has reduced by half, to about 1 1/2 cups. The liquid should thicken slightly. [This took about 20-25 minutes].
  6. Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to the pan and simmer until heated through. Serve over rice, pasta, or toast.


Filed under recipes

5 responses to “Chicken Stroganoff

  1. Sarah-Jane

    I’m gonna try this one…yum.
    did I miss it, or do you serve it with rice/noodles?

  2. Sarah-Jane

    oh yeah….i missed it. sorry

  3. So, I’m gearing up for my first ever monthly shopping trip. And this recipe made it to my menu! You’re a great resource Ms. Rebekah.

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