DNTCCC Weekend Recipe🥣🍗🥪: Chicken Stroganoff With An Italian Twist

 

Chicken Stroganoff With An Italian Twist

Mushroom, bell pepper, white wine, chicken stock thickened with a crème fraîche sauce.

By www.recipe30.com

https://recipe30.com/chicken-stroganoff.html/

Stroganoff was originally a Russian dish comprising of beef, mustard, sour cream and a little stock. Today’s chicken Stroganoff has taken a whole new direction with many variations. My recipe literally has an Italian twist to it being made with pasta, tomato, garlic and Italian parsley. It’s a very easy dish to make and takes very little time, uses basic ingredients and tastes divine!

• By Joel Mielle
• Preparation Time:15 min
• Cook Time:20 min
• Servings:2
• 
  
• Ingredients

• 2 chicken breast skin off
• 2 shallots
• 6-8 Swiss mushrooms (or use alternative)
• 3 cloves of garlic
• 1 green capsicum (bell pepper)
• 1 cup white wine (see website tips below for wine alternative)
• 1 cup chicken stock
• 2 tbs crème fraîche
• 3 tbs butter
• 1 hand full of fresh Italian parsley
• 2 tbsp tomato paste
• 2 tsp Dijon mustard
• 100g - 3.5oz of twisted pasta

Steps

•  Step 1

  Firstly, bring a large pot of salted water to the boil for your pasta.

•  Step 2

  Once boiling, add your pasta and cook al dente as per directions on pack.

•  Step 3

  Peel and finely chop the shallots.

•  Step 4

  Slice the mushrooms.

•  Step 5

  Cut away the bell pepper away from seeds and slice lengthwise into long thin strips,

•  Step 6

  Slice the chicken breasts.

•  Step 7

  Place a frying pan on high heat and melt half of the butter.

•  Step 8

  Add the chicken pieces and cook chicken until slightly browned (do this in two goes if not enough room).

•  Step 9

  Remove chicken and set aside.

•  Step 10

  Add the rest of the butter to the same frying pan.

•  Step 11

  Add the mushrooms and keep tossing ensuring you cook both sides of each mushroom slice.

•  Step 12

  Add the capsicum (bell pepper) and keep tossing or stirring the ingredients.

•  Step 13

  Add the shallots.

•  Step 14

  Add the garlic, either grate it finely or pass it through a garlic press.

•  Step 15

  Add the chicken stock.

•  Step 16

  Add the white wine. (see website tips below for wine alternative).

•  Step 17

  Add the Dijon mustard.

•  Step 18

  Add the tomato paste.

•  Step 19

  Add the crème fraîche and mix well.

•  Step 20

  Season with salt and pepper.

•  Step 21

  Return the chicken to the frying pan and mix all ingredients.

•  Step 22

  If pasta is cooked, drain and add it hot to the chicken.

•  Step 23

  Chop the parsley, add it to chicken, mix well and serve immediately.

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Little Tips

You can also serve it with small cut roast potatoes instead of pasta. If wine is not for you, just double the amount of stock, add one tsp of lemon juice and leave the wine out.

For more directions watch the video

Bon Appétit -  Enjoy!

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