Chicken stroganoff

Step 1/4

• ½ kg chicken breasts
• 1 onions
• 250 g button mushrooms

• cutting board
• knife

Cut the chicken breasts into stripes. Peel and thinly slice onions and quarter button mushrooms.

Step 2/4

• 10 g butter
• 1 tsp olive oil

• frying pan
• cooking spoon

Heat half of the butter and the oil in a large frying pan over medium heat. Fry onions for approx. 3 – 4 min. or until they are soft and slightly browned. Add the chicken breasts and cook for approx. 5 –7 min. or until golden lightly brown.

Step 3/4

• 10 g butter
• 55 ml white wine
• salt

Add remaining butter and button mushrooms and cook until they softened and most of the liquid has evaporated. Season with salt, then add white wine, and bring to a boil. Let simmer for approx. 5 min. or until the liquid has reduced by half.

Step 4/4

• 50 ml chicken stock
• 150 g sour cream
• 5 g thyme
• salt
• pepper
• white rice for serving

Add the chicken stock and sour cream and stir to combine. Let simmer until the sauce is creamy and fully combined. Season with salt and pepper to taste and add thyme leaves. Serve chicken stroganoff with steamed white rice. Enjoy!

Enjoy your meal!