Description

Hairy Bikers’ Chicken Stroganoff is a twist on the traditional beef stroganoff, substituting chicken for a lighter yet equally delicious version. This dish features succulent chicken strips cooked with mushrooms and onions in a tangy and creamy sauce, spiced with paprika and Dijon mustard for a burst of flavor.

Ingredients

Chicken breast – 500g, cut into thin strips.
Mushrooms – 250g, sliced, for a rich and earthy flavor.
Onion – 1 large, finely chopped.
Garlic – 2 cloves, minced, adds depth to the sauce.
Butter – 2 tablespoons, for sautéing.
Olive oil – 1 tablespoon, prevents butter from burning.
Paprika – 1 teaspoon, for a smoky flavor.
Dijon mustard – 1 teaspoon, adds a tangy kick.
Chicken stock – 150ml, enhances the sauce’s richness.
Sour cream – 150ml, for a creamy consistency.
Parsley – Chopped, for garnish.
Salt and pepper – To taste, for seasoning.

Instructions

Step 1: Prepare the Chicken

Season the chicken strips with salt and pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Step 2: Cook the Chicken

Add the chicken strips to the skillet and cook until golden brown on all sides.
Remove the chicken and set aside on a plate.

Step 3: Sauté the Vegetables

Add the remaining butter to the skillet.
Stir in the onions and garlic, cooking until softened.
Toss in the sliced mushrooms and sauté until they release their juices and become golden.

Step 4: Make the Sauce

Sprinkle paprika over the mushrooms and stir well.
Add the Dijon mustard and chicken stock, stirring to combine.
Let the mixture simmer for 2–3 minutes to reduce slightly.

Step 5: Add the Cream and Chicken

Stir in the sour cream, mixing until smooth.
Return the chicken strips to the skillet and simmer for 5 minutes, ensuring the chicken is cooked through.

Step 6: Garnish and Serve

Sprinkle with chopped parsley for a fresh finish.
Serve hot with rice, pasta, or mashed potatoes.