Chicken Stroganoff Draft
Stroganoff of chicken breast strips with onions and mushrooms in a mustard, tomato and wine sauce, finished with coconut milk and served with rice, noodles or potatoes.
- Prep25 min
- Cook20 min
- Rest20 min
- Total1 hr 5 min
- Makes6 servings
- KashrutMeat
What you need
How I make it
Cut the chicken into strips about ½ inch (1 cm) thick and 3 inches (7 cm) long.
Mix the flour with the salt, paprika and pepper. Toss the chicken strips in it until well coated on all sides and set aside.
Heat a third of the oil in a large skillet and cook the onions until translucent. Remove from the pan.
Add another third of the oil and cook the mushrooms until lightly browned. Remove and set aside with the onions.
Add the remaining oil and fry the chicken in two batches, separating the strips with a fork, until lightly golden (2-3 minutes, no longer).
Return all the chicken, onions and mushrooms to the skillet.
Mix the mustard with the tomato paste, sugar, wine, pickles (if using) and dill and pour into the skillet.
Bring to a boil and cook together for about 2 minutes. Turn off the heat and let stand for at least 20 minutes.
Just before serving, reheat the stew, add the coconut milk and bring just to a boil.
Serve with rice, noodles or potatoes.
What I've learned
- The pickles are truly optional; I add them only when I have some.
Source: ChefEf (chefef.com)