Description
A creamy, comforting twist on a classic! This Brazilian take on Chicken Stroganoff is hearty and flavorful, perfect for a weeknight dinner.
Ingredients
Units
Scale
- 2 lbs (907 g) boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 6 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 0.5 cups (118 ml) dry white wine
- 0.5 cups (118 ml) tomato sauce
- 2.5 cups (591 ml) chicken broth or stock
- 2 tbsp unsalted butter
- 1 lbs (454 g) fresh common white button mushrooms, cleaned and sliced
- 0.75 cups (177 ml) heavy cream
- 1 tbsp Dijon mustard
- 0.25 cups (59 ml) fresh parsley or cilantro, chopped
Instructions
- Pat the chicken breasts dry, cut into 2-inch cubes, and season with salt and pepper.
- In a large stainless steel pan, heat 3 tablespoons of oil over medium-high heat (approximately 375°F/190°C).
- Pan-fry the cubed chicken in batches until browned on all sides, then let rest on a plate or bowl.
- Lower the heat to medium, add 1 tablespoon of oil and the onions, cooking and stirring occasionally until soft (approximately 3 minutes).
- Add the garlic and cook until soft and fragrant, about 1 minute.
- Return chicken to the pan. Pour in the wine and let cook until almost completely absorbed.
- Stir in the tomato sauce and chicken stock/broth.
- Cook, partially covered, over medium-low heat (approximately 300°F/150°C) for 40–45 minutes.
- In a large skillet over medium heat (approximately 300°F/150°C), heat 2 tablespoons of olive oil and melt 2 tablespoons of butter.
- Add the mushrooms and cook until browned and cooked through.
- Remove the mushrooms from heat and reserve.
- When the chicken is cooked, remove from the heat.
- Fold in the mushrooms, heavy cream, mustard, and parsley.
- Taste and adjust salt and pepper as needed.
- Serve the Chicken Stroganoff with white rice and shoestring potatoes, or with your favorite pasta.
Notes
- For a richer flavor, use chicken thighs instead of breasts. Adjust cooking time as needed.
- To thicken the sauce, whisk 1-2 tablespoons of cornstarch with 2 tablespoons of cold water before adding to the pan during the last 10 minutes of cooking.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 100