Chicken Stroganoff Tartines

Stroganoff has always seemed like a fancier dish to me. I mean sure it’s made up from humble ingredients, but for some reason I’ve only thought of it as something for special occasions. It’s that dish that will impress anyone anytime. I wanted to create a version that you can make super quick during the week. These Chicken Stroganoff Tartines can be served for lunch or as a hassle-free dinner. It’s hearty but without being too heavy since there’s no pasta involved, and I really think you’ll love it. If you’re looking for other stroganoff inspiration, I have a classic chicken stroganoff in the archives along with a soup and some meatballs. There’s something for everyone!

Set a large skillet over medium heat with 1 tablespoon butter. Once melted, add in the chicken. Season with a large pinch of salt, pepper and paprika. Cook until browned, about 8 to 10 minutes.

**Note: You don’t have to worry about cooking it through all the way as it’ll continue to cook later on. Use a slotted spoon to remove the chicken onto a plate and set aside.**

Add another tablespoon of butter to the skillet and then add the shallot and garlic. Cook until softened, about 2 to 3 minutes. Stir in the mushrooms and continue to cook until browned and just beginning to crisp. Season with another pinch of salt and pepper.

**Note: Make sure to season the mushroom until after they’ve browned. If you add the salt right away, it’ll draw out all the liquid too fast and then make them rubbery.**

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Add the remaining 2 tablespoons of butter. Once melted, sprinkle the flour over the top and cook for about 30 seconds or so to remove that raw flour taste.

Stir in the chicken stock and reduce the heat. Return the chicken to the skillet and simmer until the chicken has cooked through and the sauce has thickened, about 5 to 8 minutes. Give it a taste and adjust seasoning accordingly.

Meanwhile, lay the bread slices onto a baking sheet in a single layer. Drizzle with the olive oil and place under the broiler until golden brown and crispy. Flip over and brown the second side.

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To assemble, set a browned bread slice on a plate and then spoon over the stroganoff over the top. Dollop with sour cream and garnish with parsley and paprika.

I like the dollop of sour cream on the top because of aesthetic purposes but if you want, you can also stir it into the chicken stroganoff topping to make it cohesive and creamy. You can also put it in a disposable pastry bag, a sandwich bag (with the end snipped off) and then drizzle it over the top.

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Technically you can also serve this over egg noodles and have a more traditional chicken stroganoff for dinner. Honestly though, these tartines are the way to go because the bread gets a bit soggy from the sauce, which is just soaking up all of that delicious flavor. You can do this with smaller slices of baguette and make mini stroganoff crostini for a party or get together as well for a delicious appetizer. Either way, I hope you’ll give it a try!