Chicken Stroganoff
by Tavolino
A comforting Brazilian classic, this dish combines succulent chicken breast cubes with a creamy and slightly tangy sauce, perfect for serving with white rice and shoestring potatoes.
Ingredients
- chicken breasts cut into cubes 3 units
- clove of garlic, minced 1 unit
- onion, chopped 1 unit
- salt to taste
- black pepper to taste
- oil or butter 2 tablespoons
- tomato sauce or ketchup 200 g
- heavy cream 400 g
- mustard 1 tablespoon
Preparation
- 1
Cut 3 chicken breasts into small cubes and season them with salt and black pepper to taste.
- 2
In a pan, heat 2 tablespoons of oil or butter over medium heat.
- 3
Add the seasoned chicken cubes and sauté until browned.
- 4
Add 1 chopped onion and 1 minced clove of garlic to the chicken.
- 5
Sauté for 5 minutes until the onion becomes translucent.
- 6
Add 200 g of tomato sauce or ketchup and 1 tablespoon of mustard.
- 7
Mix all the ingredients in the pan well.
- 8
Cook over low heat for 10 minutes to let the flavors meld.
- 9
Add 400 g of heavy cream to the sauce.
- 10
Stir gently for 2 minutes until heated through, without letting it boil.
- 11
Turn off the heat and serve immediately with white rice and shoestring potatoes.