I wanted to make beef stroganoff, but all I had in the fridge were boneless skinless chicken breasts. So I thought, how bad could it be – succulent chicken breast cubes cooked in a delicious sauce of onions, mushrooms and sour cream?
Indeed, chicken stroganoff turned out to be a delicious dish. As per usual, I don’t serve it over noodles – it’s good on cauliflower rice, on shredded lettuce or cabbage, and it’s also very good on its own.
- ½ cup sour cream, room temperature
- 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
- 1½ teaspoons kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 large onion, chopped (8 oz)
- 16 oz fresh, firm button mushrooms, sliced
- 1 tablespoon minced garlic
- Measure out the sour cream and remove it from the fridge, to allow it to get to room temperature. Season the chicken with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Brush the olive oil over the bottom of a very large, deep skillet. Heat over medium-high heat, about 2 minutes. Add the chicken. Cook on all sides, until no longer raw, about 5 minutes total. Remove to a plate.
- Add the onions and the mushrooms to the skillet with 1 more teaspoon kosher salt. Cook, stirring often, until tender, 5-7 minutes, also adding the juices that have accumulated from the cooked chicken. Cook until the mushrooms have released their liquids, and liquids have evaporated.
- Add the garlic and cook 1 more minute. Add back the chicken and stir-fry 2 more minutes, to ensure all chicken pieces are cooked through.
- Reduce heat to low and allow the skillet a few seconds to cool down a bit. Add the sour cream, mixing it well with a spatula or a wooden spoon into the chicken/onion/mushroom mixture. Don’t allow the sour cream to simmer or boil, to avoid curdling. Season with more black pepper. Serve immediately.