Creamy Chicken Stroganoff

Prep:

10 m

Cook:

30 m

Ready in:

40 m

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A rival of the classic Beef Stroganoff recipe, this chicken variety is even tenderer thanks to a flavor of white wine and tomato p

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Servings: 4

Olive oil

1 tbsp.

Butter

1 tbsp.

Chestnut mushrooms

1 cup, halved or sliced

Salt

½ tsp.

Onion

1, small, chopped

Garlic

2 cloves, minced

Chicken breasts

1 lbs., skinless, boneless, cut into bite-size pieces

Salt

½ tsp.

Dry white wine

¼ cup

Chicken stock

1/3 cup

Whole grain mustard

1 tsp.

Tomato paste

1 tbsp.

Bay leaf

Sour cream

1 cup

Parsley

1 tbsp., chopped

Add oil and butter to a large pan.
Add mushrooms and cook over a medium heat until golden, stirring once, or for about 5 to 7 minutes.
Add onion and garlic and cook for about 5 minutes over a lower heat. Place on a plate and set aside.
Add chicken pieces and a pinch of salt to the same pan and cook for about 5 minutes over a high heat.
When the chicken pieces are brown, add wine and release the brown buts from the bottom of the pan with a spatula.
Add chicken stock, mustard, tomato paste, and bay leaf, to the pan. Place onions and mushrooms to the pan, too, bring the mixture to a boil, lower the heat, and add the remaining ingredients.
Let the dish simmer uncovered for 5 minutes or until the sauce is thick enough.

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