Chicken Stroganoff


2 whole chicken breasts, skinned and boned

1 medium onion, peeled and finely chopped

1/4 cup water

3 Tablespoons dry sherry

60g butter

1 Teaspoon salt

165g mushrooms, sliced

1 1/2 Teaspoon paprika

1 Tablespoon plain flour

1 cup sour cream or plain yoghurt

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Cut each chicken breast in half and cut crosswise (against the grain) into 10 or 12 strips. Melt the butter in a large heavy frying pan over moderately high heat.

Add chicken and sprinkle with salt.

Cook for 2 minutes, stirring constantly.

Add the onion, mushrooms and paprika and cook for 2 minutes longer continuing to stir.

Add water.

Reduce the heat to moderate, cover and cook an additional 2 minutes.

Meanwhile combine the flour and sherry in a small bowl.

Add the mixture to the pan and cook, stirring rapidly until the mixture thickens - about 1 minute.

Add the sour cream, and stir unil heated through.

Do not let the mixture come to a boil.

Serve over rice.

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