Chicken Breast Stroganoff

Name: Chicken Breast Stroganoff
Total time: 30 min
Yield: 2 people
Ingredients: 0.88 lb Chicken breasts, sliced; 1 cup White rice; 5 oz Mushrooms, sliced; 1 count Small onion, finely chopped; 2 count Garlic cloves, minced; 0.85 cup Cooking cream; 1 tbsp Mustard; 1 tbsp Butter; 0.5 cup Chicken broth

Under 30 MinsHigh ProteinStovetopDinnerComfort Food

Medium

30min

520kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Tender pieces of chicken breast with mushrooms in a rich creamy sauce, served with white rice.

Chicken Breast Stroganoff is a classic international dish that combines simplicity and elegance. The secret to a successful Chicken Breast Stroganoff lies in the balance of flavors between smooth cream, the tang of mustard, and the depth of fresh mushrooms. In this recipe, we use chicken breasts to ensure a high-protein yet light meal, making Chicken Breast Stroganoff the ideal choice for a quick lunch or dinner. For the best results, it is recommended to sear the chicken on high heat to retain its juices, then use the same pan to prepare the sauce to absorb all the concentrated flavors. The creamy sauce perfectly coats the chicken and mushrooms, and when served over a bed of carefully cooked white rice, you will have an unforgettable tasting experience. You can add a touch of smoked paprika for a warm color and extra depth, or garnish with chopped parsley for a fresh, vibrant green touch. This dish is not just a meal; it is a warm comfort food experience loved by adults and children alike.

Ingredients

400 g Chicken breasts, sliced
200 g White rice
150 g Mushrooms, sliced (about 2 cups)
1 count Small onion, finely chopped
2 count Garlic cloves, minced
200 ml Cooking cream
1 tbsp Mustard
1 tbsp Butter
120 ml Chicken broth

Instructions

1
Start by cooking the white rice in a side pot according to the usual instructions until done.
2
In a wide skillet, melt half the butter and sauté the chicken breast strips until browned and cooked through, then set aside.
3
In the same skillet, add the remaining butter then sauté the onion and garlic until softened.
4
Add the sliced mushrooms and stir until tender and turned brown.
5
Pour in the chicken broth and let it boil for two minutes to scrape up the remaining flavors from the pan.
6
Reduce the heat and add the cooking cream and mustard, stirring until combined and starting to thicken.
7
Return the chicken breasts to the pan and let them simmer with the sauce for one minute.
8
Serve the stroganoff hot over the white rice.

Chef's Tips

•Do not overcook the chicken breasts so they don't become dry; as soon as they change color and brown slightly, remove them from the heat.
•You can substitute cooking cream with a bit of thick cream (ashta) diluted with milk for a thicker texture.
•A sprinkle of chopped parsley at the end adds a wonderful look and fresh taste.

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