Father’s Day will be celebrated Sunday, the 16th, in the USA, while it is always celebrated on the second Sunday of August in Brazil. To commemorate such an important date, we have prepared a homey and delicious meal: Chicken Stroganoff served with white rice and shoestring potatoes, and the best Lemon Pie ever!!!
I confess that I have mixed feelings about this day… I feel sad because my father, the first man in my life, is no longer amongst us to celebrate the date. Yet, I also feel happy for my children, who can enjoy their father and are building great memories– as I once did with my own father… At any rate, I thank the Lord for both men, whose character and life memories will live in our hearts as long as we shall live. I also thank God for being such a patient, merciful, and loving Father to me.
This Chicken Stroganoff is dedicated to my husband — whom I can talk with face to face. I originally intended to make something else, but I thought it would be fair to ask him exactly what he would like to have on his special day. He answered firmly and quickly– Estrogonofe de Frango (Chicken Stroganoff)… something that I should have foreseen, since he has asked me so many times when I would be posting the recipe for this, one of his favorite Brazilian dishes.
Wait, I know, I know!! Stroganoff was originally a 19th century Russian dish made from sautéed pieces of beef served in a sauce with sour cream!!! But it has become popular around the world, including in Brazil. There are variations on the original recipe– and the Brazilian version of Stroganoff is one of them. Our Stroganoff version includes diced beef or chicken with onions, mushrooms, tomato sauce, and heavy cream, accompanied by white rice and shoestring potatoes.
I do hope your enjoy our Chicken Stroganoff and have a blessed day!!!
Para o meu pai ( To my Dad): Whether you are able to hear me or not from where you are, I will always love you forever and ever!!!!
To my husband, the father of my children, thank you for being an amazing role model and a loving father to our girls.
To all great fathers around the world, we wish you a very Happy Father’s Day!!!!
xx
P.S.: Love chicken recipes that are easy to prepare? Try Healthy Kitchen 101’s Kung Pao Chicken .
Chicken Stroganoff
Serves 4
Ingredients:
2.2 pounds (1 kg) boneless, skinless chicken breast
Salt and freshly ground black pepper to taste
6 tablespoons olive oil, divided
1 medium yellow onion, chopped
3 garlic cloves, minced
1/2 cup dry white wine
1/2 cup tomato sauce
2-1/2 cups chicken broth or stock
2 tablespoons unsalted butter
1 pound (about 450 g) fresh common white button mushrooms, cleaned and sliced
3/4 cup heavy cream (sour cream, plain or Greek yogurt, or coconut milk can be substituted for the heavy cream)
1 tablespoon Dijon mustard
1/4 cup fresh parsley or cilantro, chopped
Directions:
1. Pat the chicken breasts dry, cut into 2-inch cubes, and season with salt and pepper. In a large stainless steel pan, heat 3 tablespoons oil over medium-high heat. Pan-fry the cubed chicken in batches so that it is browned on all sides, then let rest on a plate or bowl after pan-frying.
2. Lower the heat to medium and add 1 tablespoon of oil and the onions, cooking and stirring occasionally until they are soft (approximately 3 minutes). Add the garlic and cook until soft and fragrant, about 1 minute. Return chicken to the pan!!! Pour in the wine and let cook until it has been almost completely absorbed. Stir in both the tomato sauce and the chicken stock/broth. Cook, partially covered, over medium-low heat for 40 – 45 minutes.
3. In a large skillet over medium heat, heat the remaining 2 tablespoons olive oil and melt 2 tablespoons butter. Add the mushrooms and cook until the they are browned and cooked through. Remove from heat and reserve.
4. When the chicken is cooked, remove from the heat and fold in the mushrooms, heavy cream, mustard, and parsley. Taste and adjust the salt and pepper, if necessary.
5. Serve the Chicken Stroganoff with white rice and shoestring potatoes. Or, as a variation, serve with your favorite pasta. And don’t forget those shoestring potatoes!
Chicken Stroganoff
Ingredients
- 2.2 pounds (1 kg ) boneless, skinless chicken breast
- Salt and freshly ground black pepper to taste
- 6 tablespoons olive oil divided
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 1/2 cup dry white wine
- 1/2 cup tomato sauce
- 2-1/2 cups chicken broth or stock
- 2 tablespoons unsalted butter
- 1 pound (about 450 g) fresh common white button mushrooms, cleaned and sliced
- 3/4 cup heavy cream sour cream, plain or Greek yogurt, or coconut milk can be substituted for the heavy cream
- 1 tablespoon Dijon mustard
- 1/4 cup fresh parsley or cilantro chopped
Instructions
- Pat the chicken breasts dry, cut into 2-inch cubes, and season with salt and pepper. In a large stainless steel pan, heat 3 tablespoons oil over medium-high heat. Pan-fry the cubed chicken in batches so that it is browned on all sides, then let rest on a plate or bowl after pan-frying.
- Lower the heat to medium and add 1 tablespoon of oil and the onions, cooking and stirring occasionally until they are soft (approximately 3 minutes). Add the garlic and cook until soft and fragrant, about 1 minute. Return chicken to the pan!!! Pour in the wine and let cook until it has been almost completely absorbed. Stir in both the tomato sauce and the chicken stock/broth. Cook, partially covered, over medium-low heat for 40 - 45 minutes.
- In a large skillet over medium heat, heat the remaining 2 tablespoons olive oil and melt 2 tablespoons butter. Add the mushrooms and cook until the they are browned and cooked through. Remove from heat and reserve.
- When the chicken is cooked, remove from the heat and fold in the mushrooms, heavy cream, mustard, and parsley. Taste and adjust the salt and pepper, if necessary.
- Serve the Chicken Stroganoff with white rice and shoestring potatoes. Or, as a variation, serve with your favorite pasta. And don't forget those shoestring potatoes!
SallyBR
June 6, 2013 at 9:57 amOutra receita que me traz maravilhosas lembrancas do Brasil, minha irma mais velha fazia sempre, era meio que a ‘signature dish” dela – sempre servindo com shoestring potatoes
minha irma nao cozinha mais, diz que perder a paciencia ha’ muitos e muitos anos, o que acho uma pena
enfim, nunca fiz strogonoff de frango para meu maridao americano – acho que esta’ mais do que na hora!
(tambem sinto muita falta do meu pai, faz 9 anos que se foi)
Denise Browning
June 6, 2013 at 10:03 amSally: Meu marido eh americano e ele ama esse estrogonofe de frango. Ele ontem comeu no jantar quase tudo o que fiz com a batata palha. Ele eh louco por esse prato. Eu e minhas filhas adoramos tambem. Faz para o teu marido. Acho que ele vai gostar. Eu nunca conheci ninguem que nao gostasse de estrogonofe. Sinto muito pela perda do seu pai. Fica com Deus, querida! Um abraco grande.
Julia | JuliasAlbum.com
June 6, 2013 at 12:34 pmDenise, this is a beautiful commemoration to your father! I am sure he was such a wonderful sweet man to raise a daughter like you! And, please save a portion of this chicken Stroganoff for me, ok? 🙂 You’re quite the chef!
Denise Browning
June 6, 2013 at 12:47 pmThanks a lot!!! You are very sweet, Julia! Wishing your father a very happy Father’s Day! And I am glad that you are back. I loved your post for today. I am crazy for crepes.
Liz
June 6, 2013 at 3:03 pmOh, I love the Brazilian version of stroganoff! It would be a hit with my family, too!
Denise Browning
June 6, 2013 at 3:35 pmThanks, Liz! I love this recipe because it is easy to prepare and great for weeknight meals as well as for special occasions such as Father’s Day.
Mi Vida en un Dulce
June 6, 2013 at 7:41 pmGreat idea to use chicken instead of beef, my kids like chicken more than beef.
Lovely pictures Denise…happy Father’s Day.
Denise Browning
June 6, 2013 at 7:46 pmThanks, Nydia! We eat more chicken than beef. I think it is healthier because it contains less fat. Happy Father’s Day to both your father and husband too.
Eha
June 6, 2013 at 10:51 pmAltho’ I am writing from Down Under I was born in Estonia right next to Russia and stroganoff naturally was often on the menu. Since most of my menus now are heavily Asian oriented fusion food and I am very health conscious, have not made this awhile. But I must say I do like your chicken version, which I would admittedly tweak with Greek yogurt probably 🙂 ! Oh: Father’s Day – ours in Oz and NZ is in September!!!
Denise Browning
June 7, 2013 at 8:18 amHi, Eha!!! Thanks for stopping by. I do hope you try this Brazilian version. Stroganoff is a very appreciated and popular dish in Brazil although we have adapted it. If you are a healthy conscious person, I think using Greek yogurt would be the best option for you instead of heavy cream for sure. Thanks for letting me know that both in OZ and NZ Father’s Day is celebrated in September. Cultural differences have always interested me. Wishing you a great weekend!!!!
Abbe@This is How I Cook
June 6, 2013 at 11:15 pmDenise, this is a rich, exciting dish that anyone would love. But since it is your husband’s favorite, it must be very, very good. How lucky you are to have such a gorgeous family!
Denise Browning
June 7, 2013 at 8:19 amThanks a lot, Abbe! Wishing you a great weekend!!!
Kiran @ KiranTarun.com
June 7, 2013 at 10:37 amWhat a sweet celebration to commemorate your day! I’m sure he’s smiling down at you and your family 🙂
Happy Father’s Day to your hubby and the family!
Denise Browning
June 7, 2013 at 11:58 amThanks a lot, Kiran!!! Wishing your sweet family the same.
Lail | With A Spin
June 8, 2013 at 2:52 amJust like you, I have mixed feelings about Father’s day as my dad is not amongst us either. Last year was the first year in years to celebrate the day as it was the first one to celebrate for my husband.
The stroganoff sounds delicious. Happy father’s day to your husband. Enjoy the day, my friend.
Denise Browning
June 8, 2013 at 7:50 amSO sorry, Lail!!! I know how hard can be this date for those whose fathers are not on Earth anymore. Hugs to you!! Happy Father’s Day to your husband!!! xx
Raymund
June 9, 2013 at 3:40 amI usually use beef on this one and never had tried chicken, this is a great idea. Got to do this style soon 🙂
Denise Browning
June 9, 2013 at 7:32 amIf you have children, Happy Father’s Day to you, Raymund!
Daniela
June 9, 2013 at 9:07 pmWhat a beautiful post for Father’s Day!
Congratulations for your lovely family, Denise.
The Stroganoff “Brazilian Way” looks delicious, no wonder it is your husbands favorite 🙂
Denise Browning
June 9, 2013 at 11:18 pmThank again, Daniela!!! You’re always so sweet. Likewise to your family.
Maureen | Orgasmic Chef
June 10, 2013 at 7:39 amWhat a lovely tribute to the men in your life. I’ve never made chicken stroganoff, only beef. This looks delicious!
Denise Browning
June 10, 2013 at 10:35 amThanks, Maureen! Wishing your husband a very happy Father’ Day!
zainab
June 10, 2013 at 4:54 pmcan we substitute the wine? or can we just leave it out?
Denise Browning
June 10, 2013 at 7:59 pmZainab: You can certainly leave the wine out. In this case, I would add the fresh juice of one lemon to the recipe immediately right before removing the stroganoff from the heat and adding the mustard, heavy cream, and parsley. I hope you enjoy this recipe which it is one of my family’s favorite. Have a great week and thanks for stopping by!!!
Juliana
June 10, 2013 at 11:05 pmI miss stroganoff with creme de leite…yours look delicious, creamy and so tasty Denise. I enjoy the pictures of your husband with the girls…beautiful family my dear.
Have a wonderful week 😀
Denise Browning
June 10, 2013 at 11:25 pmThanks, Juliana! Wishing you a great week as well.
The Café Sucre Farine
June 11, 2013 at 1:45 pmOh my goodness, I took one look at that first photo and knew this would have to be on my “to try” list. It looks and sounds fantastic! Happy Father’s Day to your hubby!
Denise Browning
June 11, 2013 at 7:02 pmThanks, Chris! Likewise to your husband.
Nami | Just One Cookbook
June 13, 2013 at 4:13 pmHappy Father’s Day to your husband and your dad! Love seeing your happy family. 🙂 Both Chicken Stroganof and lemon pie looks extraordinary! I can see your family had a wonderful time. 🙂
Denise Browning
June 13, 2013 at 5:59 pmThanks, Nami! Likewise to both your dad and husband.
Libby
June 2, 2014 at 9:48 pmThis is my go-to stroganoff recipe! I don’t like beef and didn’t want to use any kind of “cream of-” product, and this delivers. I have to say though, by some crazy accident I’ve always forgotten the tomato sauce until tonight – it really kicks it up to another level! Thank you for a delicious dish!
Denise Browning
June 2, 2014 at 9:57 pmLibby:
I am so glad that you enjoy this recipe. My husband prefers his stroganoff with chicken as well. This recipe is his very favorite. Every time that I make, he smiles large.
And yes, the tomato paste makes a big difference because it adds both flavor and acidity to the dish. I always use it in mine. Enjoy this and have a happy summer!
Aaron
June 27, 2014 at 11:27 pmI’m excited to try this recipe. How many servings? Is it creamy enough? I see other recipes calling for a lot more cream. I lived in Brazil for a while and came to love its style of estroganofe. The tomato sauce makes a huge difference!
Denise Browning
June 28, 2014 at 8:12 amHi, Aaron! Welcome!
The broth is reduced and then, the heavy cream is added making the final product creamy and velvety. If you would like extra creamness though, you can add plain yogurt or sour cream. Yes, the tomato sauce adds flavor to the dish as well as tangyness. This dish serves 4 as you can see under the title of the recipe. Enjoy it!!!!!!!!!!!!
Maria
May 18, 2016 at 1:20 pmHi Denise – Thank you for this amazing recipe! I have lived in Brazil and it was always my favorite dish. I have just a couple questions – do you use tomato paste or sauce? Also, how long do you let the chicken cook initially (browned) and how long do you let it cook just with the white wine? Thank you!!
Denise Browning
May 18, 2016 at 1:32 pmHi, Maria! Thank you for stopping by.
I used tomato paste in this recipe, which is more concentrated and contains more acidity than tomato sauce. I usually let the chicken brown for about 5-7 minutes but you can eyeball it and remove from the pan when it turns golden brown. It will take about 2-3 minutes to let the wine almost evaporate from the pan.I hope this helps… and that you can make and enjoy this family fave. 🙂
Agness of Run Agness Run
February 16, 2017 at 7:31 amThis sauce is amazing! This chicken looks so delicious in combination with the sauce! I am definitely preparing this!
Allie
June 28, 2017 at 7:24 pmCan you leave the mushrooms out?
Denise Browning
June 29, 2017 at 10:05 amHi, Allie! Yes, you can! If you would like to, you can use nothing to replace or another veggie of your choice. Thanks for stopping by. Enjoy!