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Chicken Stroganoff

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I broke my wee pinkie so thought I’d make a simple meal which involves least preparation hence I decided on Chicken Stroganoff but I’d tweaked it a bit …. instead of sliced chicken I’d used pieces of whole chicken breasts and added spicy paprika instead of sweet paprika and used Crème fraîche instead of sour cream  … I had contemplated herbed cream cheese … maybe next time 😉


As always, gather all your ingredients together … salt & pepper, paprika, Worcestershire sauce, chicken stock, sliced mushroom, sliced onion & crème fraîche


heat pan with oil and brown the chicken breast until golden … 1 piece chicken breast per person so as you can see, I used only 2 pieces as there’re only 2 of us dining (2 wee flllet is for our furbabies) 😉


Transfer chicken breast to a plate, heat rest of oil in pan over medium heat and add garlic, onions & mushroom and cook until onion is soft … then add in the paprika and stir to mix well for a further 1 minute


Add in the Worcestershire sauce and continue to simmer until liquid is reduced to half


Pour in the chicken stock and simmer for a couple minutes more … look at the awesome red paprika color!


Remove pan from heat and stir in the crème fraîche


Return the chicken breasts to the pan, along with any juices and continue cooking in the pre-heated oven for further 30 minutes or until chicken breasts is cooked through


Look at the rich red colour … so unlike the normal creamy look of a usual Chicken Stragonoff … simple yet tasty and I served up with a vegetable fried rice which I had omitted seasoning and left plain for it to soak up the scrumptious stroganoff sauce … (I forgot to garnish with chopped parsley which I did have some ready)!!



                  2 tablespoons olive oil

2 – 4 (180g each) chicken breast, trimmed

1 medium brown onion, thinly sliced

1 garlic clove, crushed

200g cup mushrooms, sliced

2 teaspoons sweet/spicy paprika

2 tablespoons worcestershire sauce

1 cup chicken stock

1 cup light sour cream / crème fraîche

            Steamed white rice, to serve

finely chopped fresh parsley, to garnish (optional)

Methods :

  • Preheat oven to 180°C/160°C … heat half the oil in a pan over medium-high heat, add chicken and cook for 2 minutes each side or until light golden…transfer to a plate
  • Reduce heat to medium….heat remaining oil in pan….add onion, garlic and mushrooms and cook, stirring occasionally, for 5 minutes or until onion is softened then add paprika …cook, stirring, for further 1 minute
  • Add worcestershire sauce and simmer for 2 minutes or until liquid is reduced by half then add stock …simmer for 3 minutes … remove  panfrom heat then stir in sour cream and season with pepper
  • Return chicken (and any juice) to pan… transfer to oven and bake, turning chicken occasionally, for 30 minutes or until chicken is cooked through
  • Serve up with steamed rice or vegetable fried rice and garnish with chopped parsley, if desired

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