Prep Time: 20’
Cooking Time: 45’
What you need:
- 2 Skinless Chicken Breasts
- 1 Medium Onion, chopped
- 1 Garlic Clove, crushed
- 500g Fresh Mushrooms, sliced
- 2 Tbsp Cooking Oil (I use sunflower)
- 2 Tbsp Butter
- Sea Salt
- ½ Tbsp Ground Black Pepper
- ½ Tbsp Ground White Pepper
- 1 Tbsp Fresh Wild Thyme
- 1 Tsp Paprika
- 1 Tbsp Tomato Paste
- 1 Bay Leaf
- 2 Cups of Chicken Stock
- 150ml Sour Cream
- 150ml Single Cream
- Rice or Pasta
Once again, nothing beats homemade meals right?
This dish is one of the easiest fastest dishes you can make and it just tastes divine!
I used my cast iron pot today as I’ve missed it! Not many stews lately due to the heat wave we’ve had! But you can use any pot obviously.
Here’s how you can make my Simple Chicken Stroganoff!
Always prepare (cut and chop etc) all your ingredients before you start!
Heat the oil and butter in a large saucepan or cast iron pot and cook the chicken breasts until brown. Remove onto a plate.
Using the same oil, fry the onions until soft and brown (about 5 minutes) then add the crushed garlic and mushrooms, stir and cook for 5 minutes.
Once the mushrooms have melted, add the tomato paste, paprika, salt and peppers, bay leaf and wild thyme.
Then add the cooked chicken to your pot and cover with the 2 cups of stock, bring to a boil, cover and simmer for 30 minutes.
A few minutes before you’re done, add the sour cream and the single cream.
You can serve this dish either with rice or pasta. I used brown rice.
PS: It is recommended you don’t heat a dish that contains cream too many times. Heat your portion instead of the whole pot again and again.