We’re starting off with plenty of flavour here, and we keep it going in that delicious Stroganoff Sauce!ĭredge in flour to get crispy, browned edges while keeping chicken breasts moist in the centre. Lightly season chicken with garlic and onion powders, paprika, salt and pepper. (No pounding necessary.) You can also use tenderloins if you prefer. If your chicken breasts are large and thick, you’re going to slice two in half horizontally to make four fillets. I’ve copied our very own beef stroganoff recipe for the sauce here, because why mess with a good thing? Only a few tweaks are needed to add flour-dredged, well-seasoned chicken breasts at the end of cooking to thicken up the stroganoff sauce, just like our Chicken Marsala recipe. This recipe makes for easy and stress-free cooking. It’s much easier than beef stroganoff: no slicing beef and batch cooking to get browned pieces. Ready in minutes and so versatile, you’ll love cooking chicken stroganoff for your family or guests. Seasoned chicken breasts perfectly browned in our favourite oil/butter mix creates beautiful browned bits in the pan, creating incredible flavours in our gravy. If you love a traditional beef stroganoff, try our irresistible Chicken Stroganoff recipe! Golden skinless chicken breasts smothered in a full-flavoured stroganoff sauce for an easy weeknight dinner.Ĭhicken Stroganoff has never been better… Jump to Recipe Print Recipe Chicken Stroganoff in a creamy mushroom gravy is a quick dinner ready on the table in 30 minutes!
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