Viennese Chicken Stroganoff (Wiener Hühner Stroganoff)

Wiener Hühner Stroganoff, or Viennese Chicken Stroganoff, is a classic dish from Viennese cuisine that combines tender chicken with a rich and creamy sauce. This recipe is a delightful blend of flavors and textures, perfect for a cozy dinner at home or a special gathering with friends and family.

Viennese Chicken Stroganoff (Wiener Hühner Stroganoff)

Ingredients

  • 1 lb (450g) boneless, skinless chicken breasts, cut into thin strips
  • 2 tablespoons (30g) butter
  • 1 onion, finely chopped
  • 8 oz (225g) mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup (240ml) beef broth
  • 1 tablespoon (15ml) Dijon mustard
  • 1 cup (240ml) sour cream
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. In a large skillet, melt the butter over medium heat. Add the chicken strips and cook until browned. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the chopped onion and cook until softened. Add the mushrooms and garlic, and cook until the mushrooms are tender.
  3. Pour in the beef broth and Dijon mustard, stirring to combine. Bring the mixture to a simmer.
  4. Return the cooked chicken to the skillet and stir in the sour cream. Season with salt and pepper to taste.
  5. Simmer the mixture for a few minutes until the sauce thickens slightly and the chicken is fully cooked.
  6. Serve the Wiener Hühner Stroganoff hot, garnished with chopped fresh parsley.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large skillet Cooking spoon Measuring cups and spoons

Tools

Knife Cutting board

Serving suggestions

Serve the Wiener Hühner Stroganoff over a bed of buttered egg noodles or with a side of steamed vegetables for a complete meal.

Tips & tricks

For a richer flavor, you can substitute the sour cream with crème fraîche or heavy cream.

Cost

$15