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LOCATION: Recipes >> Poultry >> Stroganoff 02

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Chicken Stroganoff

4 boneless, skinless chicken breasts
3 / 45 ml tablespoons olive oil
1 large onion, thinly sliced
8 oz / 225g mushrooms, sliced
1 1/4 cups / 300ml sour cream
salt and ground black pepper
1 tablespoon / 15ml chopped fresh parsley, to garnish

Divide the chicken breasts into two natural filets, place between
two sheets of clear film and flatten each to a thickness of 1/4
inch / 5 mm with a rolling pin.

Cut into 1 inch / 2.5 cm strips diagonally across the fillets.

Heat 2 tablespoons / 30ml oil in a large frying pan and cook the
sliced onion slowly until soft but not colored.

Add the mushrooms and cook until golden brown. Remove and keep
warm. Increase the hear, add the remaining oil and fry the chicken
very quickly, in small batches, for 3 to 4 minutes until lightly
colored. Remove and keep warm while frying the rest of the chicken.

Return all the chicken, onions, and mushrooms to the pain and season
with salt and pepper. Stir in the sour cream and bring to a boil.
Sprinkle with fresh parsley and serve over egg noodles.


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