- Prep
- 15 min
- Cook
- 25 min
- Total time
- 40 min
- Yield
- 4 porções generosas
- Difficulty
- Easy
- Calories
- 460 kcal
Quick summary
“A balanced and sophisticated version of the classic chicken stroganoff, combining golden fillet cubes, sautéed fresh mushrooms, and a silky sauce of reduced broth, Dijon mustard, and fresh heavy cream. Practical, comforting, and rich in flavor.”
What you need to know
- The searing of the chicken cubes in a very hot skillet browns the meat on the outside, preserving the internal juice.
- Dusting the vegetables with wheat flour forms a quick roux that velvets the sauce without lumps.
- The addition of fresh heavy cream on minimum heat ensures uniform texture without running the risk of curdling.
Ingredients
Main
- g Chicken Breast
- teaspoon Salt
- teaspoon Freshly ground black pepper
- tablespoons Olive oil or butter
- Cebola média
- g Fresh mushrooms (Paris or shiitake)
- Garlic cloves
- tablespoon All-purpose flour
- ml Chicken broth (low sodium)
- ml Fresh cream (or crème fraîche)
- tablespoons Dijon mustard
- tablespoon Concentrated tomato extract
- teaspoon Sweet paprika (optional)
- to finish Fresh chopped parsley
- g (optional for serving) Egg noodles or rice
Instructions
Principal
- Season the chicken cubes with salt and black pepper. In a large saucepan or deep skillet, heat the olive oil over medium-high heat. Add the chicken and brown on all sides, for about 5-7 minutes. Remove the chicken from the pot and reserve, leaving any tasty residue in the pot.
- In the same pan, add the chopped onion. Sauté for 3-4 minutes until soft and translucent. Add the sliced mushrooms and cook for another 5-7 minutes, until they release their water and begin to brown. Add the minced garlic and cook for 1 minute, until fragrant.
- Sprinkle the all-purpose flour over the vegetables in the pan, stirring well for 1 minute to cook the flour. This step helps to thicken the sauce. The secret of this recipe is the well-sautéed base that builds layers of flavor.
- Pour in the chicken broth, scraping the bottom of the pot to release the caramelized bits. Add the Dijon mustard, tomato paste, and paprika (if using). Stir well and let the sauce simmer gently for 2-3 minutes, until it begins to thicken slightly.
- Reduce the heat to low. Return the reserved chicken to the pot. Fold in the heavy cream, stirring gently so the sauce comes together. Cook for another 2-3 minutes, just to heat the chicken and cream, without boiling the sauce so it doesn't curdle.
- The short answer is that your beef stroganoff is ready to be enjoyed. Taste and adjust the seasonings if necessary. Serve immediately, garnished with chopped fresh parsley. It is delicious with egg noodles or loose white rice.
Chef's tips
- Do not overcrowd the skillet when browning the chicken; do it in two stages if necessary to sear instead of steaming.
- Brown the sliced mushrooms in hot fat until they release all the water and start to caramelize at the edges.
- Scrape the bottom of the pan well when adding the warm chicken broth to incorporate all the caramelized sugars from the meat.
Variations
- Add two tablespoons of cognac to the pan and flambé right after searing the chicken for extra aromatic depth.
- Incorporate a teaspoon of smoked paprika instead of sweet paprika to introduce a rustic smoked touch.
- Add half a cup of steamed sweet corn or fresh sautéed peas along with the mushrooms.
Substitutions
- Chicken breast can be substituted with beef tenderloin strips, pork loin, or boneless chicken thighs.
- Fresh Paris mushrooms can be replaced by sliced shiitake, portobello mushrooms, or shredded shimeji.
- Fresh heavy cream can be swapped for consistent artisanal cream or boxed heavy cream with 20% fat.
How to store
Store the stroganoff in a closed container in the refrigerator for up to 3 days. Reheat in a pot over low heat, stirring constantly with a spatula and adding a splash of milk or hot water to restore creaminess.
Can it be frozen?
Freezing this dish is not recommended because the heavy cream and wheat flour tend to separate after thawing. The sauce texture can become grainy and fresh mushrooms lose firm consistency.
What to serve with
Serve with traditional fluffy white rice and fine, crispy artisanal shoestring fries. Egg noodles tossed in butter or rustic mashed potatoes also form classic and comforting combinations.
Frequently asked questions
How to prevent the sauce from getting thin?
Cook the broth at a gentle simmer until it reduces and thickens with the wheat flour before turning off the heat and adding the heavy cream.
Why remove the chicken from the pan before sautéing the mushrooms?
Removing the chicken prevents the meat from overcooking and drying out while the vegetables brown slowly in the fat.
Can I use canned mushrooms instead of fresh ones?
You can use it, but drain and dry the mushrooms very well to remove the excessive acidity of the industrial brine.
Can I use common yellow mustard instead of Dijon?
Yes, but yellow mustard is more acidic and less spicy; adjust the amount to one full tablespoon.
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