|1 kg||chicken breasts|
|500 g||button mushrooms|
|40 g||butter (divided)|
|2 tsp||olive oil|
|110 ml||white wine|
|100 ml||chicken stock|
|300 g||sour cream|
|white rice for serving|
Cut the chicken breasts into stripes. Peel and thinly slice onions and quarter button mushrooms.
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.
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.
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!