Home » Howto & Style » Skillet Chicken Stroganoff – The Weeknight Recipe You Need!

Skillet Chicken Stroganoff – The Weeknight Recipe You Need!

An easy but flavorful recipe that takes very little time to cook and very little effort but delivers on big flavor and we love that around here! Chicken is just such an easy go to protein that most people feel bored with after a while but this recipe takes that humble chicken breast and gives it a real boost of flavor and texture and if you can do that in under 30 minutes then thats even better! You must make it, you will just love it!

RECIPE:
1lb of Chicken Breast, thinly sliced into small pieces
3 Tbsp of Flour
10oz of Cremini Mushrooms, thickly sliced
1 Small Yellow Onion, minced
3 Cloves of Garlic, minced
3 Tbsp of Light Olive Oil
2 Tbsp of Unsalted Butter
1 1/4 cup of Chicken Stock
1/3 cup of Sour Cream
1 Tbsp of Dijon Mustard
Fresh Chopped Parsley
Salt and Pepper to taste

Printable recipe: http://www.laurainthekitchen.com

Instagram: @mrsvitale

00:00 – Intro
00:35 – Prep Chicken
01:25 – Sear Chicken
02:02 – Sauté Onions and Mushrooms
04:15 – Build The Sauce
05:07 – Finish Sauce
05:30 – Return Chicken to The Sauce
06:55 – Dig In!

Fan Mail:
PO Box 300
Minotola NJ 08341

#chickenrecipe #dinner #cooking

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Hi friends! Goodness I love this recipe so much! It's so tender, ,melts in your mouth and I just KNOW you will love it! 2.5lb Pork Shoulder Olive oil for searing 1/2 cup of Chicken Stock Juice of 1 orange Juice of 1 lime 4 cloves of garlic, sliced 1 tsp each of oregano, garlic, onion, paprika and cumin 2 dry bay leaves Salt and pepper to taste Salsa verde 1 small yellow onion, halved 1lb of Tomatillos 2 jalapeños (or 1 if you don’t want it too spicy) Few cloves of garlic Juice of 1 lime Handful of cilantro 2 tsp (or more to taste because this is your salt) of chicken bouillon powder I Cooked my pork low and slow for 7 hours, once really tender I took it out, shredded it and popped it under the broiler to crisp the edges, then I added it to a platter and spooned over some of the juices from the crockpot to it moist, so good! For the salsa verde, once I blister my veg, I pop the whole pan in a 400 degree oven for like 15 minutes then blend it all and I like to do this the morning of so it can sit in the fridge all day and those flavors can really blossom. Serve with your fav tortillas or toppings or as a bowl, so delish!

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