Chicken Stroganoff
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesinspired by beef stroganoff. Tender chicken, sautéed mushrooms, red wine, and creamy crème fraîche come together for a rich, comforting meal — perfect for cozy evenings.
Ingredients
- For the sauce and garnish:
2 shallots, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
100g chestnut mushrooms, quartered
1 tsp smoked paprika
80g red wine
50g crème fraîche
1 tsp Dijon mustard
A handful of baby spinach
Olive oil
Sea salt flakes
Ground black pepper
- For the chicken:
2 chicken breasts
Ground rock salt
Ground black pepper
20g butter
3 garlic cloves, peeled and halved
- To finish:
Fresh parsley, finely chopped (for garnish)
Directions
- Make the base: Heat a sauté pan with olive oil over medium heat. Add the shallots and finely chopped garlic. Cook until fragrant. Add mushrooms and smoked paprika, stirring well. Cook until the mushrooms are soft and tender.
- Add the wine: Pour in the red wine to deglaze the pan. Let it simmer and reduce by half. Set the sauce aside.
- Cook the chicken: Season the chicken breasts with rock salt and black pepper, then drizzle with olive oil. Heat another pan over high heat. Add the chicken breasts, the halved garlic cloves, and butter. Baste frequently until golden brown on both sides and cooked through. Remove from heat and let rest.
- Finish the sauce: Return the sauté pan to the heat, bring it to a gentle boil, then stir in crème fraîche, Dijon mustard, and baby spinach. Mix until smooth.
- Combine: Add the pan juices from the chicken into the sauce. Stir well and adjust seasoning with salt and pepper.
- Serve: Spoon the sauce into a bowl or plate as a base. Slice the chicken and place it on top. Garnish with finely chopped parsley.
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