Chicken Stroganoff
Chicken strips cooked in a delicious sour cream sauce
Servings: 4
Ingredients
- 500 gram chicken breasts or thighs about 4 chicken breasts, sliced down the center
- 1 tsp paprika
- salt
- pepper
- 2 tbsp butter
- 1 tbsp light olive oil or vegetable oil
- 250 gram mushroom sliced
- 1 onion finely chopped
- 2 large cloves garlic
- 1&1/2 tbsp cake wheat flour/all purpose flour
- 2 cups chicken broth
- 2 tsp dijon mustard
- 1/2 cup sour cream
Instructions
- Sprinkle the paprika and salt and pepper on the chicken breasts. Heat one tablespoon butter and one tablespoon oil in a large pan and brown the chicken breasts, both sides until brown, about a minute on each side. Transfer to a plate and set aside
- In the same pan (you need all those bits from the chicken) heat another tablespoon of butter. Add the chopped onion and saute for a minute. Add the mushrooms and fry until golden brown
- Add the minced garlic and fry for a minute. Sprinkle in the flour and cook for a further minute
- Slowly add in the chicken broth. Remove from the heat and stir in the dijon mustard and sour cream until well incorporated.
- Return to the heat and simmer on low heat until the sauce thickens. Cut up the chicken breasts into strips and add to the sauce
- Garnish with parsley and served with egg noodles or mashed potatoes
Notes
- I cut the chicken breasts horizontally to make 8 fillets
- You can use the white button mushrooms or portobellini mushrooms
- The cake wheat flour/all purpose flour can be replaced with cornflour which must be mixed in some water before adding to the pan