Prep 8 mins
Cook 8 mins
I've been making this for years, when the family ask for 'that chicken and sauce thing, with mushrooms', this is what they are after! Of course, they can all make it themselves now, its one of the first recipes my son asked me for, so that he could make it for his girlfriends family! Although I use skinned de-boned fillets for this, use what is most convenient for you. If I don't have sherry, I use whatevers handy in the cabinet, rum, or vermouth, or my husbands whisky (don't tell him!). Oh, and I usually don't add the mushrooms with the onions, I prefer to add them a few moments later, after I've added the water. That's a personal preference. From one of my oldest and dearest cookbooks, I taught myself to cook from this book, Reader's Digest 'Quick & Thrifty Cooking In South Africa'.
- 4 chicken breasts, portions skinned and boned
- 60 g butter or 60 g margarine
- 1 teaspoon salt
- 1 medium onion, chopped
- 150 -200 g mushrooms, sliced
- 1 1⁄2 teaspoons paprika
- 1⁄4 cup water
- 1 tablespoon flour
- 3 tablespoons dry sherry or 3 tablespoons water
- 1 cup sour cream or 1 cup plain yogurt
- Cut each chicken breast into 10 or 12 strips.
- Melt the butter in a large frying pan over moderately high heat.
- Add the chicken and sprinkle with salt.
- Cook for two minutes, stirring constantly.
- Add the onion, mushrooms and paprika, and cook two minutes longer, continuing to stir.
- Add the water. Reduce the heat to moderate, cover, and cook for another two minutes.
- Meanwhile, combine the flour and sherry in a small bowl.
- Add the mixture to the pan, and cook, stirring rapidly, until the mixture thicken, about 1 minute.
- Add the sour cream or yoghurt and stir the mixture until heated through. Do not let the mixture come to a boil.
- Serve over rice.
We have always had beef stroganoff but sure did enjoy this chicken version. I used chicken tenderloins that I cut into bite size pieces, baby portabella mushrooms, chicken broth for the sherry, and sour cream. Also added some minced garlic and lemon pepper then served over kluski noodles. Easily could be a full meal by adding some broccoli or spinach and very versatile with the seasonings. Made and reviewed for PAC Spring 2013.
Made for ZWT-8 & I believe this is a recipe that should be tweaked to suit pers pref. I'm fairly sure my outcome isn't what you intended, but it was so good. Pls don't be too appalled but: 1) I skipped the butter because I had the right amt of bacon fat in my electric skillet, 2) I skipped the salt as homage to DH's salt restriction, 3) I used canned mushrooms & reserved their liquid, 4) When water or sherry was mentioned, I subbed the reserved mushroom liquid, 5) I used the yoghurt option & 6) I added cooked rice into the mixture. It didn't taste at all bland - In fact it tasted great! BUT it was so WHITE! To fix that, I gave it a "shot" of soy sauce & Worcestershire sauce & added some broccoli florets. I simmered it a bit, served it up & DH loved it! Thx for sharing this recipe & I really mean that. :-)
Upon scouring for simple recipes, I found this one. I love beef stroganoff & just bought a package of chicken strips (w/ only one idea for preparing it-sandwiches). This gives me some variety to my meals!