Wednesday, 8 July 2015

Chicken Stroganoff

Chicken Stroganoff made in a pan, a bit different from the traditional method.
Serve - 1  to 2 portions
150 grams of pasta / noodles cooked according to package directions
1 small onion finely chopped
4 mushrooms cleaned and sliced
1/2 tbsp olive oil
1/2 tbsp butter
100 grams boneless skinless chicken breasts cut into strips
1/4 tsp garlic powder
1/4 tbsp Worcestershire sauce
1 cup of ready made cream of chicken soup
2 tbsp curd
4 tbsp cream
Chopped fresh parsley or dry herbs for garnishing
Salt and pepper to taste

Season the chicken strips with salt, black pepper, and garlic powder. Cook pasta / noodles according to package directions. Heat olive oil over medium high heat. Add in finely chopped onion and mushrooms and sauté for about 5 minutes. Remove the vegetables from the pan and set aside. Melt butter over medium-high heat. Add in chicken strips and cook for 5 minutes.  Add in cream of chicken soup and Worcestershire sauce. Bring to a gentle boil. Add sautéed mushrooms and onions. Reduce heat to low. Stir in the cream and curd. Switch of the gas. Season with salt and black pepper. Garnish with chopped fresh parsley and serve it with noddles or pasta.

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