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Photo of Chicken Stroganoff by BetterButter Editorial at BetterButter

Chicken Stroganoff

BetterButter Editorial
0 minutes
Prep Time
25 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Chicken Stroganoff RECIPE

Served with some herb buttered rice or mashed potatoes, the origin of the Stroganoff is believed to be the erstwhile USSR. Which is why lots of mustard, a splash of wine and a grating of nutmeg makes this amazing

Recipe Tags

  • Non-veg
  • Everyday
  • European
  • Simmering
  • Main Dish

Ingredients Serving: 6

  1. 4 chicken breasts
  2. 2 leeks
  3. 1 cup mushrooms (optional)
  4. 1 tblsp butter
  5. 1 onion sliced
  6. 1 tblsp flour
  7. 100 ml white wine (optional)
  8. 1/2 cup sour cream
  9. 1/2 water or chicken stock
  10. 1/2 tsp paprika
  11. 1 tsp mustard powder
  12. 1 tsp chopped dill
  13. 1 tsp chopped parsley
  14. salt to taste
  15. pepper to taste
  16. lemon juice to finish
  17. 1/4 tsp nutmeg


  1. Slice the chicken into strips and keep it aside. Slice the leek and mushrooms (if using).
  2. In a saucepan heat the butter and add the onions and leek to it. Cook until soft. Turn the heat on high and add the mushrooms if using.
  3. Add the chicken immediately. Cook for three to four minutes or until the meat starts changing colour. Turn down the heat.
  4. Add the flour to this and stir fry for two minutes and then add the white wine. Add all the seasonings - mustard, paprika, salt and pepper and stir well.
  5. Add the sour cream to this mix along with the chicken stock or water. Stir till everything mixes as well. Simmer for 10 to 15 minutes.
  6. Once the chicken is cooked through add all the dill. Mix well and turn off the gas. Add the nutmeg and parsley to it.
  7. Adjust for seasoning. Squeeze in some lemon and serve with mashed potatoes or buttered rice

Reviews (5)  

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Debarati Sarma
Debarati Sarma   Jan-08-2018

I tried the recipe and it was simply awesome

Sabina Dosani
Sabina Dosani   Dec-07-2016

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