Chicken & Mushroom Stroganoff
I've here on and off, I guess some of you understand my situation at this moment. I cook like usual just didn't snap any photos or sometimes my mum will help me cooking due to my condition.
Tonight, I've prepared this delicious chicken and mushroom stroganoff again. I've cook this last year and had it with rice and it was simply yum. This time I wanted to try with spaghetti.
Having with pasta, it taste very light and simple and creamy and delicious! Totally enjoyed it. Have to boil the pasta twice because it finish in a second!
Recipe: Chicken & Mushroom Stroganoff
500g mushrooms ( button should be great)
3 tbsp butter
2 tbsp olive oil
1 onion, Peeled, halved and finely chopped
Sea salt and pepper
1 tsp sweet paprika
1tbsp tomato paste
300ml chicken stock
700g boned chicken thighs
2 tbsp sour cream
2 tsp Dijon mustard
1 tbsp chopped dill
1 tbsp finely chopped parsley
Wipe the mushrooms with a damp cloth and finely slice. Melt 2 tbsp butter and 2 tbsp olive oil in a heavy non-stick frying pan and gently cook the onion for 10 minutes, until soft and translucent.
Add mushrooms and cook for 5 minutes. Add sea salt, pepper, paprika and bring to the boil. Reduce the heat and cook for 5 minutes until it absorbed. Add the tomato paste and stock and simmer, stirring, for 5 minutes.
Lightly bash the chicken thighs flat and cut across the grain into thin strips. Heat the remaining butter and oil in a second pan and cook the chicken in batches over medium heat until lightly golden.
Tip the chicken and any pan juices into the mushroom sauce, add the sour cream, mustard and dill, and simmer gently, stirring, for 5 minutes. Scatter with parsley and serve with rice or buttered pasta.