Chicken - Easy Chicken Stroganoff
- Serves 2-3
- The ideal dish to eat in front of the fire with a fork. My family loves this classic made with chicken tenderloin strips in place of beef which is traditionally used.
Ingredients
- 400 g chicken tenderloin strips
- 1 T (15 ml) flour
- 1 t (5 ml) paprika
- 1 ½ t (7,5 ml) Ina Paarman's Lemon and Black Pepper Seasoning
- 2 T (30 ml) canola oil
- 1 T (15 ml) butter
- 1 small onion, chopped
- ½punnet mushrooms, sliced
- 1 T (15 ml) Ina Paarman's Tomato Pesto
- ¼ cup (60 ml) white wine or chicken stock
- 1 x 200 ml Ina Paarman's Ready to Serve Mushroom Sauce
- finely snipped chives to garnish
Variation
Use fine slices of beef or pork fillet instead of chicken
Ina Paarman
For more delicious and simple recipes visit the Ina Paarman website.
Instructions
- Mix flour, paprika and seasoning and toss the chicken strips to coat lightly. Heat the dry frying pan over high heat. Add the butter and oil and brown the chicken in two batches.
- Remove with a slotted spoon and keep on the side. Add a little more oil to the pan and stir-fry the onion until golden, add mushrooms and stir-fry until just softening, add white wine or chicken stock.
- Boil fast to reduce the wine while scraping the pan with a flat spatula to loosen all the brown bits. Add the pesto, mushroom sauce and cooked chicken with any juices that might have leaked out. Bring to the boil for 2 minutes to warm through.
- If the sauce is too thick add 2 tablespoons of water. Serve with buttered tagliatelli noodles and garnish with snipped chives. A green salad dressed with our Herb dressing is a good accompaniment.
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