Chicken Stroganoff
Ingredients: 2 pounds boneless, skinless chicken Breasts, trim of fat 1 tablespoon fresh thyme 1 teaspoon tarragon 1/4 teaspoon dry mustard 1 cup sliced onion 12 ounces thinly sliced mushrooms 4 cloves of garlic, minced 1/3 cup of cream flour 1/2 cup evaporated skim milk 1/2 cup white dry vermouth 4 cups oxo cubes 1… Continue reading Chicken Stroganoff
by Food Ireland
Ingredients:
1 tbsp olive oil
- 1 tbsp butter
- 400g/14oz chestnut mushrooms, halved
- 2 red onions, chopped
- 2 garlic cloves, finely chopped
- 3 skinless, boneless chicken breasts, cut into bite-sized pieces
- 300ml/10fl oz chicken stock
- 1 tbsp tomato purée
- 1 tbsp wholegrain mustard
- 1 tbsp sweet smoked paprika
- 250ml/9fl oz soured cream (use reduced fat soured cream if preferred)
- small handful chopped tarragon or parsley
- salt and freshly ground black pepper
Method:
- Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions and garlic and stir-fry for 3–4 minutes, or until lightly golden-brown. Transfer to a bowl or plate (with all the pan juices) and set aside.
- Return the pan to the heat and stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard and smoked paprika, and season well with salt and pepper.
- Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped tarragon or parsley and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.
- Check the seasoning and add salt and freshly ground black pepper to taste. Serve in warmed bowls.
Source: BBC Food
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