Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mary Berry Chicken Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 48 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: British

Description

This comforting Mary Berry Chicken Stroganoff is a quick and delicious twist on the classic Russian beef stroganoff, using tender chicken breasts simmered in a creamy mushroom sauce with Dijon mustard and Worcestershire for a rich, tangy flavor. Ready in just 30 minutes, this hearty dish is perfect for a satisfying family dinner.

Ingredients

Scale

Chicken

  • 2 chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging

Sauce

  • 3 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms, sliced
  • 1/2 medium onion, chopped
  • 1 tablespoon Dijon mustard (or more, to taste)
  • 1 tablespoon Worcestershire sauce (or more, to taste)
  • 3 cloves garlic, minced
  • 2/3 cup chicken broth
  • 1/2 cup full-fat sour cream

Instructions

  1. Season and flour chicken: Pat the chicken breasts dry, then season them evenly with garlic powder, salt, and pepper. Lightly dredge the chicken in flour, shaking off any excess to ensure an even coating.
  2. Brown chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the floured chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Once browned, remove the chicken from the pan and set aside.
  3. Sauté mushrooms and onion: In the same skillet, add the remaining 1 tablespoon of olive oil and butter. When the butter has melted, add the sliced cremini mushrooms and chopped onion. Sauté for 6-8 minutes until the mushrooms are tender and the onions are translucent.
  4. Add garlic, mustard, and Worcestershire sauce: Stir in the minced garlic, Dijon mustard, and Worcestershire sauce. Cook the mixture for about 1 minute to allow the flavors to meld and the garlic to become fragrant.
  5. Add chicken broth and return chicken: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Return the browned chicken breasts to the skillet and reduce the heat to medium-low. Let the chicken simmer in the sauce for 2-3 minutes to cook through and absorb the flavors.
  6. Stir in sour cream: Gently fold in the full-fat sour cream to the skillet, stirring carefully to combine without curdling. Heat the sauce through until warmed but do not boil.
  7. Season and serve: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve the chicken stroganoff immediately, ideally over egg noodles, rice, or mashed potatoes for a complete meal.

Notes

  • Be careful not to boil the sauce after adding sour cream to prevent curdling.
  • You can substitute cremini mushrooms with white button mushrooms if preferred.
  • For a thicker sauce, reduce the chicken broth slightly before adding the sour cream.
  • Feel free to add fresh parsley as a garnish for a pop of color and freshness.
  • This recipe is easily doubled for larger gatherings.

Find it online: https://yumrecipesfood.com/mary-berry-chicken-stroganoff-recipe/