Chicken Stroganoff

Print Friendly, PDF & Email
Chicken Stroganoff

Chicken Stroganoff

Chicken Stroganoff


1/2 oz butter

2 teaspoons olive oil

1 onion,peeled and finely sliced

5 oz mushrooms washed and sliced

1/4 oz chicken stock

4 chicken breasts,boneless and skinless,cut into strips

1 teaspoon mustard

1/2 oz sour cream

bunch of parsley,chopped

salt and black pepper


Heat butter and olive oil in frying pan.

Add the onion and cook for 3-4 minutes,until lightly brown.

Add the mushrooms and coo until soft.

Transfer cooked vegetables to a casserole dish and add chicken strips.

Place the lower grilling rack in the turbo oven.

Put casserole dish on the lower rack and cook at 400°F(200°C) for 10 minutes,until chicken is golden brown.

Add chicken stock,mustard and sour creme and cook for 5 minutes,until mixture begins to boil.

Remove the top from turbo oven.

Season with salt and black pepper.

Sprinkle over chopped parsley.

Serve oven cooked chicken stroganoff with potatoes and veggies.

Leave a comment