Yes, yes, I know…stroganoff is made with beef not chicken.
And that’s all well and good, but I’m nothing if not frugal and the thought of investing in a juicy organic steak* for this recipe didn’t appeal. Instead I swapped it for penny pinching chicken and guess what? It turned out great.
Stroganoff is a Russian classic.
A sour cream and mushroom-laced sauce flavoured with paprika which goes great with rice or noodles.
It takes about 20 minutes to get on the table and there are no hard-to-get ingredients, which makes it perfect for combating a case of the after-work sads.
Dig into this and life will seem brighter (even a rainy Tuesday which is what’s currently going on here).
*yes I could’ve bought cheaper, non-organic steak but I like my meat sans antibiotics, hormones and other assorted nasties. This is non-negotiable in my kitchen.
Chicken Stroganoff (serves 2)
*adapted from Jamie Oliver
- 1 large boneless, skinless chicken breast
- 1 tsp paprika
- the zest of 1/2 lemon
- 1/4 red onion, sliced
- 4 large baby bello mushrooms, sliced
- 2 garlic cloves, minced
- 2 tbsps sour cream
- 2 tsps fresh parsley, finely chopped
- 2 tbsps butter
- Cut the chicken into bite-sized pieces about an inch thick. Stir in the lemon zest and paprika and let sit briefly to soak up the flavours.
- Heat a tbsp of butter in a saucepan. Add the red onion, garlic and mushroom and saute for 3 minutes. Scoop out of the pan and set aside.
- Add another tbsp of butter to the saucepan and this time saute the chicken for 6 minutes or until cooked through. Pour the onion and mushroom mix back into the pan, take it off the heat and stir in the sour cream and parsley.
- Serve immediately with a wedge of lemon.
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This post appeared on The Healthy Home Economist