Sherried chicken stroganoff
How to make Sherried chicken stroganoff recipe
Serves 4
Preparation time 10 minutes, Cooking time about 10 minutes
Ingredients:
25 g (1 oz) butter
2 tablespoons sunflower oil
4 boneless, skinless chicken breasts about 150 g (5 oz) each, cut into long, thin slices
2 onions, thinly sliced
1 teaspoon paprika
2 teaspoons mild mustard
6 tablespoons dry or medium dry sherry
6 tablespoons water
6 tablespoons soured cream
salt and pepper
Method:
Heat the butter and oil in a large frying pan, add the chicken and onions and fry over a medium heat, stirring, for 6–7 minutes or until the chicken and onions are a deep golden colour.
Stir in the paprika, then add the mustard, sherry, measurement water and salt and pepper.
Cook for 2–3 minutes or until the chicken is cooked through, then add the cream and swirl together. Spoon on to plates and serve with rice and green beans, if liked.
For chicken & fennel stroganoff, fry the sliced chicken breasts in the butter and oil as above, replacing one of the onions with 1 small, thinly sliced fennel bulb.
When golden, omit the paprika and add the mustard and 6 tablespoons Pernod, instead of the sherry, flaming it with a taper.
Add the measurement water and salt and pepper as above. Cook for 2–3 minutes or until the chicken is cooked through, then add 6 tablespoons crème fraîche and stir until just melted. Serve as above.
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| Sherried chicken stroganoff |
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