Chicken Stroganoff is very tender and tasty. And prepares quickly. Prepared in the same way as beef stroganoff, but less time.

Summary

Ingredients

• Chicken fillet – 600 g
• Sour cream – 2 tbsp
• Tomato paste – 1 tbsp
• Bulb onions – 2 pcs.
• Flour – 0.5 cups
• Vegetable oil – 2 tbsp
• Broth (used a bouillon cube diluted in water) – 1.5 cups
• Salt to taste
• Ground black pepper – to taste

Print Recipe Pin Recipe

Instructions

1. Wash and dry the chicken fillet, then cut into 1 cm thick pieces.
2. Lightly pound each piece to tenderize, then cut into strips.
3. In a saucepan, combine sour cream, tomato paste, and broth. Season with salt and pepper to taste. Bring to a boil, then turn off the heat and set aside.
4. Coat the chicken pieces in flour, then place in a colander and shake off excess flour.
5. Heat 2 tbsp vegetable oil in a large pan over medium heat. Chop the onions and add them to the pan. Cook for 2-3 minutes until softened.
6. Add the floured chicken to the onions and cook over medium-high heat, stirring constantly for 5-6 minutes.
7. Transfer the chicken and onions to the saucepan with the sauce. Place over low heat and simmer for 20 minutes until the chicken is cooked through (internal temperature 74°C/165°F).
8. Serve with potatoes, rice, or pasta.