Chicken Stroganoff II ingredients:
1 tb Olive Oil, 1 md Onion, finely diced, 4 Chicken Fillets, sliced, 2 ts Chicken Stock Powder, 1 sm Red Capsicum, diced, 1 sm Green Capsicum, diced, 100 g Button Mushrooms, sliced*, 1 1/4 c Thickened Cream, 130 g Can Sliced Mushrooms in -Butter Sauce Seasonal Vegetables, -to serve Fresh Herbs, to garnish
Heat oil in a large pan over medium heat. Add onion & chicken, cook for 8 minutes or until brown. Add chicken stock powder, capsicums & mushrooms*. Cook for 2 minutes. Stir in cream & mushrooms in butter sauce. Cook for about 5 minutes, until slightly thickened. Season to taste with salt & black pepper. Serve with seasonal vegetables & garnish with fresh herbs. Serves 4. (Time required 30 minutes)
Source: That’s Life! magazine
Chicken & Mushrooms
Yield: 4 -6
8 Chicken Thighs
45 ml Olive Oil
225 g Button Mushrooms (9 oz)
1 Glass White Wine
225 g Tomatoes, chopped
1 cl Garlic, chopped
150 ml Chicken Stock
Salt & Pepper
1 tb Parsley, chopped
Saute the chicken in the olive oil. Add the mushrooms & cook slowly
together for 20-30 minutes with the lid on, turning occasionally. When
cooked, remove the chicken & mushrooms to an ovenproof dish & keep
warm. Add the wine, tomatoes, garlic, stock, salt & pepper to the pan
& cook over high heat for 8-10 minutes to reduce the sauce, stirring
occasionally. Strain the sauce over the chicken & sprinkle with
parsley. Serves 4-6.
