This is a delicious fusion recipe my husband and I discovered. It's a blend of American hot wing flavors with Brazilian stroganoff flavors. We serve ours Brazilian-style over savory rice (cooked with chicken stock, onions, and garlic) with crushed potato chips on top, but the sauce is also good with noodles, tortilla chips, potatoes, or any carbohydrate.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a large saucepan over medium heat. Add chicken breasts; cook until no longer pink, 2 to 3 minutes per side. Stir in mayonnaise, milk, hot pepper sauce, mustard, and ranch dressing mix. Bring to a simmer; cook, stirring occasionally, until flavors combine, 10 to 15 minutes.

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  • Stir sour cream and Parmesan cheese into the saucepan; bring to a simmer. Stir in heavy cream until sauce thickens to the consistency of gravy. Remove from heat; let stand before serving, about 5 minutes.

Cook's Notes:

Milk can be substituted for heavy cream.

The recipe is easily adjusted to be more or less spicy.

A little white wine can be used to cut the richness of this dish.

Nutrition Facts

530 calories; 44.4 g total fat; 124 mg cholesterol; 1229 mg sodium. 8.1 g carbohydrates; 24.6 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/29/2016
This was good and tasted a LOT better than it looked. Used milk in place of the heavy creamed as mentioned but it still curdled to a degree. Great flavor though and one I'd make again. Leftovers get dry and the sauce gets greasy so I recommend only making what you will consume immediately. Read More
(2)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/29/2016
This was good and tasted a LOT better than it looked. Used milk in place of the heavy creamed as mentioned but it still curdled to a degree. Great flavor though and one I'd make again. Leftovers get dry and the sauce gets greasy so I recommend only making what you will consume immediately. Read More
(2)
Rating: 4 stars
07/29/2016
This was good and tasted a LOT better than it looked. Used milk in place of the heavy creamed as mentioned but it still curdled to a degree. Great flavor though and one I'd make again. Leftovers get dry and the sauce gets greasy so I recommend only making what you will consume immediately. Read More
(2)
Rating: 5 stars
03/08/2018
I had to add 1 Tbsp of white vinegar to the yogurt/sour cream mixture since I didn t have buttermilk packets but it came out amazing! This tastes just like hot wing pizza topping. I served it over egg noodles and everyone loved it. Will keep this in my favorites! Read More
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Rating: 5 stars
08/25/2016
Really good! Too much spice for my little kids but great for adult taste buds! I omitted the heavy cream. Read More
Rating: 5 stars
08/04/2016
The only change I made was to cook the chicken breasts in a skillet till lightly browned and completely done let cool and then sliced and added back to the sauce. Be sure to make the sauce in the same pan you cooked the chicken in. We served it over cooked Farro and Quinuoa. We added this recipe to our favorite recipes. Read More
Rating: 4 stars
08/01/2016
This was very good and I made it just the way the recipe states. I myself thought it was to much sour cream but that is just me. I fed 3 other people and they liked it just the way it is also I put it over noodles. I will def make again but I may try putting diced celery in it for texture and maybe swap crumbly bleu for the parmasean cheese. Also I would cut the chicken up into chunks like the beef is in beef stroganaff. Read More
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