Chicken and Mushroom Stroganoff |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another great recipe which is easy on the palette, great on a baked potato or served over white rice, kids and adults alike with adore this Ingredients:
2 tablespoons butter |
1 onion, minced |
2 garlic cloves, minced |
1 teaspoon salt |
1/2 lb mushroom, sliced |
1 (10 ounce) can cream of mushroom soup |
3 chicken breasts, cut into bite size pieces |
1 tablespoon worcestershire sauce |
1 tablespoon brandy |
1 teaspoon paprika |
1 teaspoon dried parsley |
1 cup sour cream (can use double cream and a squeeze of lemon juice) |
Directions:
1. Sauté the chicken and onions in the butter over a medium heat until lightly coloured, add the mushrooms and after about 5 minutes add the garlic and salt.
2. Fry for another minute or 2 and add the soup, the Worcestershire sauce, brandy and parsley.
3. Cook for 3-5 minutes, check that the chicken is cooked through. Add a little water if you think the mixture is too thick, heat through again then add the sour cream.
4. Heat through but do not boil, serve with white rice or buttered noodles.
5. Simple!
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