Chicken Stroganoff

Creamy with a dash of marsala wine, that’s our chicken stroganoff. Make this dish for a great dinner date at home.



2 tbsp. olive oil
2 cups Chicken thigh fillet, cubed
½ cup marsala wine
1 pc. onion, sliced
2 tsp. garlic, minced
1 cup fresh button mushroom, quartered
2-3 tbsps. Flour
2 cup chicken stock
Worcestershire sauce, to taste
½ tsp. paprika
2 pcs. bay leaf
salt and pepper
½ cup sour cream
garlic cloves confit, for garnish
flat leaf parsley, rough chop for garnish

Buttered Vermicelli
3 cups Sapporo Long Kow Vermicelli (sotanghon), boiled
¼ cup butter


  1. Heat oil in pan. Sauté chicken until light brown. Deglaze with marsala wine. Reduce until half. Set aside.
  2. In the same pan, add olive oil and sauté onion and garlic. Add button mushrooms and sauté for another minute. Add flour and cook for 1 minute. Gradually add in chicken stock while continuously mixing. Season with Worcestershire sauce, paprika and bay leaf.
  3. Simmer for 2-5 minutes, add in sour cream.
  4. Season to taste with salt and pepper.
  5. In another pan, melt butter. Add in boiled sotanghon. Season to taste with salt and pepper. Toss in chopped parsley.
  6. Transfer buttered sotanghon to individual dishes. Top with chicken marsala serve.

Dish Value

20 mins

good for 4 pax

More Recipes