Chicken Stroganoff | Sanjeev Kapoor Khazana

A bowl of this creamy chicken and mushroom stroganoff is like a warm hug on a cold day.

CHICKEN STROGANOFF - (Serves - 4)

Ingredients

250 grams boneless chicken, cut into cubes
Salt to taste
Crushed black peppercorns to taste
4-5 tablespoons refined flour
1 teaspoon paprika
3 tablespoons olive oil
8-10 button mushrooms, cut into quarters
2 tablespoons butter
1 tablespoon chopped garlic
1 medium onion, finely chopped
2 cups chicken stock
3 tablespoons sour cream
1 tablespoon chopped fresh parsley
A fresh parsley sprig for garnishing
Parsley noodles for serving

Method

1. Take chicken cubes in a bowl. Add salt, crushed peppercorns, 2 tablespoons flour and paprika and mix well.
2. Heat 1 tablespoon olive oil in a non-stick pan. Add chicken cubes and cook for 2-3 minutes. Transfer on a plate.
3. Heat 1 tablespoon olive oil in the same pan. Add mushrooms and sauté for 1 minute. Transfer on the same plate.
4. To prepare sauce, heat remaining olive oil in the same pan. Add butter and let it melt. Add garlic and sauté till golden. Add onion and sauté till translucent.
5. Add remaining flour, mix and cook for 30 seconds. Add chicken stock, mix and cook till it thickens. Add salt and crushed peppercorns and mix well.
6. Add cooked chicken and mushrooms to the sauce, mix and cook for 1 minute. Add sour cream and parsley, mix and cook till chicken is fully done.
7. Transfer on a serving bowl, garnish with a parsley sprig and serve hot with hot parsley noodles.

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