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Is Chicken Stroganoff Better?

Is chicken stroganoff better? The quick answer is yes and no. They both are delicious and have different flavour characteristics. Chicken is cheaper, beef is more expensive for a lean cut so why not have the option to make both. This recipe is easy to put together and takes no time at all to make. Please enjoy. Chicken & Seasoning - 1 Tbsp (20ml) - Olive Oil 2 - Large Chicken Breasts, Butterflied & Halved 1 tsp (2.5g) - Onion Powder 1 tsp (2.5g) - Garlic Powder 1 tsp (2.5g) - Sweet Paprika Salt & Pepper Stroganoff Sauce & Pasta - 2 Tbsp (28g) - Unsalted Butter (Split Into 2 Tbsp + 2 Tbsp) 1 - Brown (Yellow) Onion, Diced 6 - Garlic Cloves, Minced 300g (10.5oz) - Swiss Brown Mushrooms, Thinly Sliced ⅓ Cup (80ml) - White Wine or Chicken Stock 1 1/2 Tbsp (30g) - Dijon Mustard 1 ½ Cups (375ml) - Chicken Stock 1 ¾ Tbsp (24g) - Plain Flour 1 1/2 Tbsp (30ml) - Worcestershire Sauce 120g (4.2oz) - Sour Cream Flat Leaf Parsley, Garnish Seasoning To Taste + Salt For Pasta Water Notes - If you wish to make this with chicken thigh instead of chicken breast, sear the chicken thigh for 6 minutes on each side instead of 3 minutes. Prepare the rest of the dish the same way. If you can’t consume alcohol, use chicken stock instead of white wine. Method - Place a saucepan of water over high heat & bring to a boil. Generously season the water with salt & cook the pasta as per the packet instructions. Add olive oil to a large pan over medium-high heat and sear the seasoned chicken for 3 minutes on each side or until golden. Remove and rest. Do this in batches if need be. Add the butter, onions and garlic to the same pan and sauté for 5 minutes or until translucent and fragrant, mixing regularly. Season to taste. Add the Swiss brown mushrooms and sauté for 5 minutes or until soft and golden brown. Add the Dijon mustard & white wine or chicken stock to deglaze the pan & cook for 2 minutes, stirring regularly. Add the flour and cook for 1 minute, mixing well. Add the Worcestershire sauce and chicken stock, mix well, boil, reduce the heat to low and cook for 6 minutes or until thick. Check for seasoning and adjust if necessary. Once thick, reduce the heat to low, add the sour cream & seared chicken along with any plate juices, mix well & heat for 1 minute. Remove from the stovetop. Add in pasta, mix through well to coat, add some pasta water if need be & serve. Garnish with flat-leaf parsley. Dig in. #chickenstroganoff #stroganoff #howtomakestrognoff