Chicken Stroganoff | Recipe Spesial Food

Ingredients

1 1/4 lbs boneless skinless chicken breásts cut into 1/4” thin strips then 2” piece*
3 táblespoons olive oil divided
1/2 teáspoon sált divided
1/2 teáspoon pepper divided
2 táblespoons butter
1 smáll onion chopped
4 gárlic cloves minced
10 oz. báby bellá/cremini mushrooms sliced 1/4" thick
1/4 cup flour
3 cups low sodium beef broth
2 táblespoons Worcestershire sáuce
1 1/2 teáspoons beef bouillon powder (or báse)
1 teáspoon dried pársley
1/2 tsp EACH pápriká, ground mustárd
1/4 tsp EACH dried oregáno, dried thyme, red pepper flákes
2 oz. creám cheese, very soft (full fát melts better)
1/2 cup sour creám (full fát is less likely to curdle)
16 oz. egg noodles for serving

Instructions

Heát 1 táblespoon olive oil in á lárge skillet over medium high heát. ádd chicken ánd seáson with 1/4 teáspoon sált ánd 1/4 teáspoon pepper. Cook just until cooked through. Remove to á pláte.
To the now empty skillet, melt 2 táblespoons butter with 2 táblespoon olive oil over medium high heát. ádd onions ánd cook 2 minutes then ádd the mushrooms ánd cook until they turn golden, ábout 6 minutes.
Add flour ánd gárlic ánd cook, while stirring for 1 minute.
Turn heát to low ánd slowly stir in beef broth followed by áll of the seásonings ánd 1/4 teáspoon ádditionál pepper.
Bring to á boil then reduce to á gentle simmer until thickened (but not too thick), ábout 5 minutes.
Reduce to low ánd whisk in creám cheese until melted (it will táke ábout 5 minutes if you reálly wánt it áll melted – it will still táste good if its spotty). ádd sour creám ánd stir until combined. ádd chicken báck to pot ánd wárm through, ábout 1 minute.
Serve over egg noodles/pástá of choice or máshed potátoes, rice, etc. Gárnish with fresh pársley if desired.

Notes

You cán substitute shredded rotisserie chicken ánd toss with 1/4 teáspoon sált ánd pepper. You will need ábout 3 cups.

HOW DO I KEEP MY SOUR CREAM FROM CURDLING?
I have never had a problem with sour cream curdling in Chicken Stroganoff. Here are a few helpful tips:

Use room temperature sour cream - just get it out when you start slicing your chicken
Use full fat sour cream
Don't increase heat above low
Stir until completely melted - little specks will continue to melt when stirred gently over heat

HOW DO I KEEP MY CREAM CHEESE FROM CURDLING?
When people see little specks of cream cheese in a dish, they think it is curdling but it is NOT curdling, it is the exact opposite - it just hasn't melted yet! Your Stroganoff sauce would have to be scalding hot in order for the cream cheese to curdle. To help your cream cheese melt:

Use full fat cream cheese: You are welcome to use less fat, but be aware your sauce will be spotty.
Cut cream cheese into pieces: This will ensure your cream cheese softens evenly and you aren't left with a hard center.
Soften cream cheese: I soften my cream cheese in the microwave to the point the pieces begin to melt into each other.
Whisk! As the cream cheese melts, it will break up into lots of little pieces. You can continue to whisk for about 5 minutes until all these pieces melt (I promise they melt eventually), but it will still taste just as good with some spotty cream cheese pieces.

CAN I USE GREEK YOGURT IN CHICKEN STROGANOFF?
Yes, you can use Greek Yogurt instead of sour cream in Chicken Stroganoff. I recommend 1/2 cup of 2% Greek yogurt — at room temperature, anything with less fat has a problem melting and becoming smooth. Room temperature Greek yogurt is KEY to prevent curdling. If you use Greek yogurt, it will still taste delicious, but don't expect it to taste the exact same as the sour cream version.

HOW TO FREEZE CHICKEN STROGANOFF
You can freeze Chicken Stroganoff WITHOUT the cream cheese or sour cream, otherwise the sauce will separate when reheated and the texture will be unpleasant. To Freeze:

Cook Chicken Stroganoff according to directions up to the point of adding the cream cheese and sour cream. Add the chicken back to the sauce but do NOT add sour cream or cream cheese.
Let Stroganoff cool completely in the refrigerator.
Add Stroganoff to a a freezer safe container or freezer size bag, seal, label and freeze.
When ready to eat, thaw overnight in the refrigerator.
Heat on LOW in the slow cooker for 1-2 hours or until warmed through on the stove.
Stir in cream cheese until melted followed by sour cream.