Chicken Stroganoff Recipe
We usually prefer making the chicken versions of many dishes from world cuisine because it’s more economical, cooks easier, and is less risky. Schnitzel is one of the best examples of this.
While the whole world prefers veal schnitzel, we opt for chicken schnitzel, worrying, "What if it doesn’t cook through?" After all, eating rare meat is neither in our culture nor our cuisine. The meat has to be fully cooked. But when it’s cooked that much, it usually dries out, and dry meat isn’t something we like either. So the best thing to do is avoid the risk and go for the chicken version.
As with any meat-based recipe, I often get the question, "Could we make a chicken version of beef stroganoff?" So, I thought I’d make the chicken version as well. I’ve only now had the chance. Even though I already have a creamy pasta recipe apart from stroganoff, there were also people asking for a chicken and mushroom pasta recipe, so this will meet their needs as well. That’s why I’m so happy to finally share this recipe.
By the way, speaking of cream, let me share the link to the video, “What is Cream?” Many people find it hard to believe that cream can be used in both desserts and in pasta or soups, so they feel the need to confirm it every time. To save you the trouble, let me say upfront: yes, the cream used in cake-making and the cream used in pasta sauces is the same thing.
You can also use the same amount of chestnut mushrooms or oyster mushrooms instead of button mushrooms.
Enjoy the recipe...
Ingredients
- 500 g julienne chopped chicken breast,
- 400 g of mushrooms, chopped,
- 1 onion, chopped,
- 200 ml heavy cream,
- 1 tablespoon butter,
- 1 tsp of tomato paste,
- 1 tsp of mustard,
- Salt,
- Black pepper,
- Cooked pasta for serving.
Preparation
- Melt the butter in a large pan,
- Arrange the chickens and fry both sides,
- Remove the cooked chicken into a bakware and put in the oven heated in 150 C degrees until the remaining ingredients are ready,
- Take the onion into the same pan (add some butter if you need), sautee until tender,
- Add the mushrooms and saute until tender,
- Add the tomato paste and stir fry,
- Add the heavy cream and mustard and mix,
- When the cream begins to boil add the chickens and cook for a few minutes,
- Add salt and black pepper and mix, remove from the heat,
- Serve on cooked pasta.
Bon Appetit...