Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts, cubed
  • 2 cups closed-cup mushrooms, sliced
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 bay leaf
  • 1 tbsp tomato puree
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 cup sour cream
  • 1 tbsp fresh parsley, chopped
  • 2 tsp olive oil
  • 2 tsp butter
  • 1/2 cup chicken stock (broth)

Instruction

  • Heat up the oil in a pan over a medium heat, add the butter and allow it to melt.
  • Add the sliced mushrooms, and give a good stir.
  • Leave to cook for about 5 minutes, stirring occasionally, until the mushrooms have released their liquid and are brown.
  • Add the onion and garlic, and cook for a further 2-3 minutes until the onion has soften.
  • Remove from the pan and set aside.
  • Add the remaning oil and butter, then add the chicken and leave to cook for 6-7 minutes or until cooked through and lightly brown.
  • Add the mushrooms back to the pan together with the chicken stock, tomato puree, bay leaf and seasoning, and leave to cook for 2-3 minutes.
  • Before adding the sour cream to the pan, mix one tablespoon of the hot liquid from the stroganoff at a time in order to bring the cream at the same temperature to avoid curdling.
  • 6-7 tablespoons should be enough, before pouring it into the pan.
  • Give a good stir, add the parsley, and remove from the heat.
  • Serve with rice, pasta or mashed potatoes.