I have posted before a delicious recipe for Brazilian beef strogonoff. Which is basically a delicious traditional plate in Brazil. It contains cream as its main ingredients but what makes the taste super delicious is that it has mustard and ketchup in the mix! The only difference with between the beef version and this chicken one is the main ingredient which is using chicken here and also something else is that we use here tomato paste whereas in the beef one we use tomato. To check the beef version please go here
Now onto the recipe! :)
Ingredients
4 tablespoons butter
1 kg chicken fillet into thin strips
2 onions, chopped
half spoon (soup) salt
1 pinch ground black pepper
200 g of canned sliced mushrooms
3 tablespoons tomato puree
1 tablespoon mustard
2 tablespoons ketchup
400 grams of cream for cooking
1 kg chicken fillet into thin strips
2 onions, chopped
half spoon (soup) salt
1 pinch ground black pepper
200 g of canned sliced mushrooms
3 tablespoons tomato puree
1 tablespoon mustard
2 tablespoons ketchup
400 grams of cream for cooking
Method
In a large skillet, melt three tablespoons (soup) of butter and brown the chicken slowly over high heat. Remove meat and place the remaining butter. Brown onion, add the chicken, season with salt and pepper. Add the mushrooms, cover the pan and leave for a few minutes. Add the tomato puree, mustard and ketchup, mix well. Lower the fire, allow to stand for 5 minutes. Enter Milk Cream gently and remove from heat before boiling. Serve with white rice.
In a large skillet, melt three tablespoons (soup) of butter and brown the chicken slowly over high heat. Remove meat and place the remaining butter. Brown onion, add the chicken, season with salt and pepper. Add the mushrooms, cover the pan and leave for a few minutes. Add the tomato puree, mustard and ketchup, mix well. Lower the fire, allow to stand for 5 minutes. Enter Milk Cream gently and remove from heat before boiling. Serve with white rice.
ENJOY!
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