Whenever I make something that everyone in the house enjoys, it becomes a family staple. That is what this dish has been for at least five years now. Great mid week food to feed a family or even for pasta loving dinner guests.
For my family, chicken is a go to food that we eat pretty much more than anything else. It is budget friendly, versatile, easy to cook with and it tastes good. In my books, that's all the boxes ticked. When you are feeding a family, it can be difficult to find something that pleases everyone around the table. Mind you, when we grew up, we ate what was put in front of us. Although I don't cater to ongoing changing taste buds, I am thrilled when everyone eats dinner and asks for more. So, this chicken dish has become a staple at our house and we make it at least once a month.
This dish can be made in advance and then reheated later in the day before serving. If doing this, you may need to add a little more stock to the pan to get a thinner sauce.
Chicken & Mushroom Stroganoff
Serves 6 / Prep time: 15 minutes / Cook time: 30 minutes
2 Large chicken breast, cut into 1 inch pieces
1 Cup/75 grams of button mushroom, cleaned and halved
1 Onion, roughly chopped into large pieces
1 Pack 300 gram fresh tagliatelle pasta (or any other pasta you prefer)
2 Cups/480 ml of chicken stock
2 Pots / 125ml each of Greek yoghurt
1 Tablespoon sweet paprika
1 Teaspoon mustard
4 Tablespoons flour
2 Tablespoons olive oil
1 Tablespoon butter
2 Garlic cloves, crushed
Chopped fresh parsley
Fresh ground black pepper
In a large skillet set over medium-high heat, add 1 tablespoon of the olive oil and garlic. Fry for just a minute and add the mushrooms and onions. Reduce heat to medium-low and cook until soft and browned, around 10 minutes. Remove mushrooms and onions from pan and set aside.
Next, coat the chicken in the flour. You can do this by putting the flour and the chicken in a zip-lock bag, sealing it up and shaking it until all the chicken pieces are coated. Using the reserved pan, add the remaining tablespoon of olive oil and the chicken. Make sure you shake off the excess flour before adding it to the pan. Just cook the chicken for a few minutes until it is browned on the outside but no cooked through. Just about 3 minutes or so. Remove chicken from pan and set aside.
With the same skillet set over medium heat, now add the butter, paprika, mustard and 1 tablespoon of the flour. Using a whisk, stir it until it forms a paste. This is happen quite quickly. Start adding your stock gradually, whisking as you go. Add about 1 cup in total until you have a smooth sauce in the pan. Reserve the other cup for later.
Toss the chicken, mushrooms and onions back into the sauce and simmer for about 10 minutes or until chicken is tender and cooked. You will now notice that the sauce had continued thickening throughout the cooking process. Time to add the rest of the stock and stir until smooth. Add the Greek yoghurt and stir until completely incorporated. Add lots of fresh ground pepper and a touch of salt. Cover and keep warm while getting the pasta ready.
In a large pot of boiling water, cook you pasta according to package instructions. Drain and rinse when cooked.
Serve the chicken over the pasta and top it with the fresh chopped parsley.
Click the downloadable link below to print recipe!
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