Chicken Stroganoff

Oh boy where do I begin…
This is not a traditional Russian Chicken Stroganoff ( I will have to make the traditional recipe, one of this days). This dish I learned when my family owned a restaurant. The sauce for this dish is the KEY. This sauce is a take on a  French cream sauce base. Very simple, although very easy to mess up, so be careful. This sauce will go wonderfully with Mushroom Jullien (that recipe, I will post later) and with salmon…as well as with scalloped potatoes or just over pasta.
This sauce was accidentally discovered by someone I knew and passed on to me. Now, I would like to share it with you …

French Cream Sauce
Cook time for Sauce: 2 1/2 hours!
Cook time for Chicken: 20-30 minutes


3/4 of a 750ml white wine, preferably not dry
1 quart of whipping Heavy Cream
3 large shallots
2 teaspoons minced Garlic
1 tbs oil
2 teaspoons of Sugar
Salt, pepper to taste


1. Heat oil in the pot over medium heat
2. Shred garlic into the heated pot
3. Slice shallots, add to the pot, saute until transparent.

4. Slowly, add wine to the pot. Bring to boil on medium high and cook for a few seconds.
5. Lower the  temperature to medium, cook for about 10 minutes. (the amount of wine will lower, do not add more!)

*(Steps 4 and 5 are important because you are cooking with wine and cream. If the alcohol of wine does not cook out, the cream might curl and you will have to throw it away and start all over. )

6. Add a little bit of heavy cream, stir well and make sure it has not curled. While stirring, add the remaining heavy cream.

7. Add sugar, salt and pepper.
8. Cook on low for about 2 1/2 hours. Please make sure to stir occasionally.

Chicken Stroganoff

3 boneless skinless chicken breasts
2 cups of sliced mushrooms

French Cream Sauce
1. Cut chicken into 1/4 inch cubes
2. Add chicken to a pre-heated oiled skillet.
3. Salt/pepper, stir,  cover, cook on medium

4. While the chicken in cooking, slice mushrooms

5. When the chicken is almost done, add mushrooms

6. When mushrooms are done, drain the juice from the skillet.
7. Add the some cream sauce, enough to cover the chicken) cover and cook on low for about 5 minutes. (I make extra sauce because it will stay in the fridge for a while and can be used with other dishes).

8. Cook pasta according to the box.
9. Pour chicken and sauce over pasta…serve

 *** I am linking this post to all the link parties listed in my side bar!!!!

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  1. says

    You amaze me! The only time I’ve ever made stroganoff is from a hamburger helper box *hangs head in shame* I’ve never cared much for mushrooms but this actually looks really good! Thanks for sharing :)

  2. says

    Thanks so much for linking to What’s On the Menu Wednesday last week. I really appreciate it and can’t wait to give this a hope Spring is headed your way. I am sooooo ready!


  1. […] Wednesday. To treat him, I decided to make some of his favorite meals this week. Monday, I made Chicken Stroganoff. Wednesday is going to be pizza. Thursday, I will make him Steak Dianne, for the first time and per […]

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