Chicken Stroganoff

add a lemon wedge and sprig of parsley for extra fancy points

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.

it contains both parsley and lemon

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).

I’m in love with this tablecloth

*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
  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately with a wedge of lemon.

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This post appeared on The Healthy Home Economist

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