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Herby and Creamy Chicken and Pepper Stroganoff

Italian herb crusted chicken is paired with onions and sweet peppers, and then bathed in a rich and creamy vermouth sauce. This is the chicken stroganoff of your dreams!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 22 minutes
Servings 3
Author Launie Kettler

Ingredients

  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 1 large chicken breast cutinto thirds, pounded out to ½-inch pieces
  • 1 tablespoon Italian seasoning
  • 2 teaspoons Hungarian paprika
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red, yellow, or orange bell pepper sliced
  • 1/2 yellow onion sliced
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups chicken broth
  • 2 tablespoons dry vermouth
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup full-fat sour cream
  • Fresh or dried parsley, for garnish

Instructions

  • In a medium skillet over medium heat, melt the butter andadd in the olive oil.
  • Season the chicken on both sides with Italian seasoning,thyme leaves, 1 teaspoon paprika, salt and pepper.
  • Add the chicken to the pan, and brown undisturbed for 5minutes.
  • Flip the chicken, and cook for an additional 5 minutes, oruntil it registers 165 degrees with a meat thermometer.
  • Place the chicken on a plate, and tent with foil. Reserve.
  • Add the onion and peppers to the skillet and cook untilsoftened, 5-7 minutes.
  • Add the flour, and stir for 1 minute.
  • Pour in the chicken broth and vermouth, and stir well.
  • Bring to a light simmer, and reduce heat to medium-low.
  • Stir occasionally or until reduced and thickened, about 5minutes.
  • Remove from heat, and let cool for five minutes.
  • Add sour cream, and stir well.
  • Place chicken back in the pan along with any accumulatedjuices.
  • Warm chicken back through, and garnish with parsley.