Chicken Stroganoff Recipe Recipe Rachael Ray Show from www.rachaelrayshow.com
Description
Chicken stroganoff with rice is a hearty and comforting dish that is perfect for a cozy dinner at home. This recipe is a variation of the classic beef stroganoff, but with chicken as the star of the show. The creamy sauce mixed with mushrooms and tender chicken pairs perfectly with the fluffy rice, making it a satisfying meal that everyone will enjoy.
Prep Time
The total prep time for this recipe is about 20 minutes. This includes slicing the chicken and mushrooms, chopping the onion and garlic, and measuring out the ingredients.
Cook Time
The chicken stroganoff with rice recipe takes approximately 30 minutes to cook. This includes cooking the rice separately and preparing the stroganoff sauce.
Ingredients
For the chicken stroganoff recipe with rice, you will need: - 1 pound boneless, skinless chicken breasts, sliced into thin strips - 8 ounces sliced mushrooms - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon olive oil - 2 tablespoons butter - 2 tablespoons all-purpose flour - 1 cup chicken broth - 1 cup sour cream - 1 teaspoon Dijon mustard - 1 teaspoon paprika - Salt and pepper, to taste - Fresh parsley, chopped, for garnish For the rice: - 1 cup long grain white rice - 2 cups water - Salt, to taste
Equipment
- Large skillet - Medium saucepan - Wooden spoon or spatula - Measuring cups and spoons - Knife and cutting board - Serving dish
Method
1. Start by cooking the rice. In a medium saucepan, add the rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed. Fluff the rice with a fork and keep warm. 2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside. 3. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms, diced onion, and minced garlic. Cook, stirring occasionally, until the vegetables are tender and the mushrooms have released their liquid, about 5-7 minutes. 4. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes, then slowly whisk in the chicken broth. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes. 5. Stir in the sour cream, Dijon mustard, and paprika. Add the cooked chicken strips back into the skillet and stir to combine. Season with salt and pepper, to taste. 6. Serve the chicken stroganoff over a bed of rice and garnish with chopped parsley.
Notes
- To make this recipe even more flavorful, you can add a splash of white wine or a tablespoon of Worcestershire sauce to the stroganoff sauce. - If you want to make this recipe ahead of time, you can cook the chicken and the stroganoff sauce separately and store them in the refrigerator. When you are ready to eat, reheat the chicken and sauce in a skillet and cook the rice fresh. - This recipe can easily be made gluten-free by using a gluten-free flour, such as rice flour, instead of all-purpose flour.
Nutrition Info
This recipe makes approximately 4 servings. Each serving contains: - Calories: 485 - Fat: 23g - Carbohydrates: 36g - Protein: 33g
Recipe Tips
- To make slicing the chicken easier, you can place the chicken breasts in the freezer for 15-20 minutes before slicing. This will firm up the chicken and make it easier to cut into thin strips. - If you don't have sour cream, you can substitute it with plain Greek yogurt or heavy cream. - Make sure to season the stroganoff sauce with salt and pepper to your liking. Taste as you go and adjust the seasoning as needed.
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