Friday, February 19, 2016

Chicken Stroganoff



Very simple to make, this recipe will satisfy the creamy sauce lovers.

Serves 4


- 2-3 boneless and skinless chicken breast halves
- 4 tbsp olive oil
- 2 onions, cut in halves and then sliced (¼ inch slices)
- 1 container mushrooms, white or cremini, sliced
- 2 tsp Dijon mustard
- ½ cup sliced pickles (the sour type, not the sweet type)
- 1½ cup sour cream (14% m.f.)
- Salt and pepper
- Pasta or rice for serving
- Paprika for garnish


Cut chicken breasts into strips.  Keep aside.

In a large skillet, saute onions in 2 tbsp olive oil until tender (do not brown them).  Add mushrooms and saute until cooked.  Remove from skillet with a slotted spoon and transfer to a bowl.  Keep aside.

Throw the liquid left in the skillet and add another 2 tbsp olive oil and saute the chicken until cooked (do not brown).  Add salt and pepper to taste.

Put back the onions and mushrooms in the skillet, add the Dijon mustard, the pickles and the sour cream.  Mix well and simmer a few minutes, on low heat, until hot (the sauce must not boil).  Serve on plain rice or pasta and sprinkle with paprika.


NOTE: For the picture, I used spinach pasta to make a nice color contrast.  However, the chicken Stroganoff tastes much better served on a plain rice (Uncle Ben's type), cooked in chicken stock with some butter, salt and pepper.


Have you tried this recipe?  Feel free to share your thoughts or experiences!



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