“I have always loved Beef Stroganoff, so when I was trying to think of ways to use rotisserie chicken, I thought ‘why not stroganoff?’ ” – April Ferre
Chicken Stroganoff
Ingredients
For the Chicken:
- 2 Boneless Skinless Chicken Breasts
- Garlic Powder To Taste
- Salt & Pepper To Taste
- Flour For Dredging
- Olive Oil
For the Sauce:
- 2 Tablespoons Butter
- 1/2 Medium Onion Chopped
- 8 Ounces Cremini Mushrooms Sliced
- 3 Cloves Garlic Minced
- 3/4 Cup Chicken Broth
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Worcestershire Sauce
- 1/2 Cup Sour Cream
Instructions
For the Chicken:
- Dice the chicken into 1-inch pieces and season with garlic powder, salt and pepper to taste. Dredge the chicken in flour.
- Heat olive oil in a large Dutch oven over medium-high heat. Cook the chicken in batches, being careful not to over crowd the pan so that the chicken will brown properly. Remove chicken to a bowl.
- Note: you can also use pre-cooked rotisserie chicken in this recipe for a quick meal.
For the Sauce:
- Add butter to the Dutch oven and sauté onions and mushroom until onion is tender and the mushrooms are fully cooked. Add garlic and cook for 1 minute.
- Deglaze the pan with chicken broth and then add Dijon mustard and Worcestershire sauce. Add back the chicken and simmer for a couple minutes until the chicken is heated through.
- Stir in the sour cream and heat gently being careful that the sour cream does not curdle. Taste and season with salt and pepper as needed.
- Serve over hot cooked egg noodles.
2025 Adapted Recipe – April Ferre – Adapted from Salt & Lavender