Thursday, 21 January 2016

Chicken Stroganoff

Chicken Stroganoff

Chicken breast cooked in a creamy tomato sauce with mushrooms.
4 servings
Preparation 15 min 
Cooking 40 min
310 calories per serving 


1 1/3chicken breasts, boneless, skinless, cut into 1x5 cm strips400 g
3 tbspwhite flour (all purpose)24 g
2 tbspcanola oil30 mL
1onions, finely chopped200 g
2 tbspbutter, unsalted28 g
1 cupchicken broth250 mL
16button (white) mushrooms, thinly sliced220 g
2 tbsptomato paste30 mL
1/4 cupwhipping cream 35%65 mL
2 tspWorcestershire sauce 10 mL
1 pinchsalt [optional]0.1 g
 ground pepper to taste  

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Cut the chicken meat into 1 X 5 cm strips. Coat with flour.
  2. Heat the oil in a frying pan over medium heat. Sauté the finely chopped onion a few minutes until traslucent, then take it out of the pan and set aside on a small plate.
  3. Turn the heat up high, add the butter, and brown the pieces of chicken in the same pan. Add the warm brothto deglaze the pan. Put the onion back in. Season with salt and pepper. Start cooking gently, covered.
  4. While the meat cooks, prepare the mushrooms, slice them finely and add them to the pan after the chicken has cooked 20-25 min. Cook an additional 10-12 min.
  5. In a small bowl, mix the tomato paste with the cream and Worcestershire sauce. Add to the pan and cook over very low heat for 3-5 min, taking care not to let it boil. Serve on the warmed plates.

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