Creamy Chicken Stroganoff; a little lighter than it’s beefy predecessor, but just as rich and tangy.
Where does the word stroganoff come from anyway? Am I the only one that wonders about these things?
And when you’re making this for dinner, does anyone else’s husband laugh and then start singing Billy Squire like he’s in junior high?
Just mine? *sigh*
Anyway, in case the etymology of stroganoff is keeping you up at night (well I know it’s not keeping you up, but you’re awake so you’re contemplating random things in the middle of the night) here’s your answer:
Stroganoff is a Russian dish of sauteed beef with sour cream, supposedly named after the Strogonov family. They were insanely rich merchant land owners. And I mean funded the Russian invasion of Siberia, rich.
Can you even imagine? So the president comes to you and says, “I really, really, really want to invade Mexico!”. So you say, “Did you finish your peas? Okay, here’s a few trillion dollars. Have fun. Do NOT ruin those new planes I just bought you!”.
This Creamy Chicken Stroganoff is a little lighter without the beef, but the sauce is still hugely flavorful with the addition of some Worcestershire and plenty rich with all the sour cream. I substitute 2% plain Greek yogurt though, and it’s just as good. Either way, do not over heat the sauce once you add the dairy or it will curdle into chunky bits.
Hmmmm, Worcestershire…..that’ll be good for a 3:17am wondering.
Another tasty recipe with mushrooms:
Creamy Chicken Stroganoff
- 12 ounces wide egg noodles
- 3 tablespoons butter divided
- 1 cup diced onion
- Salt and pepper
- 16 ounces crimini or button mushrooms sliced
- 1 chicken breast thinly sliced
- 2 tablespoons flour
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream or plain greek yogurt
- Cook noodles according to package directions.
- While noodles cook, melt 2 tablespoons butter in a large nonstick skillet over medium high heat. Add onion and cook until softening, a couple minutes.
- Add mushrooms and cook stirring occasionally about 5 minutes.
- While mushrooms cook, put chicken, flour, paprika and ½ teaspoon salt and ½ teaspoon pepper in a ziplock or paper bag and shake to coat chicken thoroughly.
- Add remaining butter and chicken to pan. Cook until chicken is cooked through about 3 minutes.
- Add broth and Worcestershire to pan and bring to a gentle simmer. Cook until thickened about 5 minutes.
- Take pan off heat. Pour about ¼ cup of the sauce into the sour cream to temper it. Stir together and then pour back into the pan. Stir to combine.
- If it has cooled off too much, return pan to the stove over low heat until hot. Do not boil or the sauce will curdle.