Chicken Recipes

CHICKEN STROGANOFF

Based on the classic Russian dish, usually made with beef Serve with rice mixed with chopped celery and scallions.

INGREDIENTS
4 large chicken breasts, boned and skinned
3 tablespoons olive oil
1 large onion, thinly sliced
3 cups mushrooms, sliced
1 1/4 cups sour cream
salt and black pepper
1 tablespoon chopped fresh parsley, to garnish

SERVES 4

1. Split the chicken breasts into two natural fillets, place between two sheets of plastic wrap and flatten each to a thickness of 1/2 inch with a rolling pin.

2. Cut into 1-inch strips diagonally across the fillets.

3. Heat 2 tablespoons of the oil in a frying pan and cook the onion slowly until soft but not colored.

4. Add the mushrooms and cook until golden brown. Remove and keep warm.

5. Increase the heat, add the remaining oil and fry the chicken very quickly, in small batches, for 3—4 minutes, until lightly colored. Remove to a dish and keep warm.

6. Return all the chicken, onions Oand mushrooms to the pan and season with salt and black pepper. Stir in the sour cream and bring to a boil. Sprinkle with fresh parsley and serve immediately.