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Chicken Stroganoff

 INGREDIENTS:

  1. Chicken Thighs 700g. (8-10 boneless pieces sliced into 2 cm. strips)
  2. Egg Noodles 350 gram
  3. Button Mushrooms 250 g, thinly sliced
  4. Green Capsicum 1 thinly sliced
  5. Tomato Paste 2 tbsp
  6. Butter 4 tbsp
  7. Parsley fresh or dried
  8. Dijon Mustard 2 tbsp
  9. Sweet Paprika 1/2 tsp
  10. Black Pepper Powder 1 tsp
  11. Onion 1 sliced
  12. Garlic Cloves 5-6 minced
  13. Chicken / Vegetable Broth 2 cups
  14. Sour Cream 1/2 cup
  15. All-Purpose Flour 2 tbsp
  16. Salt to taste

METHOD:

Serving Size: 3-4

Bring a large pot of salted water to a boil. Add the noodles and cook al dente or according to the package directions.

Drain, return the noodles to the pot and toss with 2 tbsp butter and 1 tbsp of parsley. remove and set aside.

In a large pan melt the remaining butter over medium high heat. Add the chicken along with salt and black pepper powder. Cook until browned and cooked through. Using a slotted spoon remove the chicken to a plate and set aside.

In the same pan add the garlic, onion, capsicum and mushrooms. Cook over medium high heat, stirring occasionally until the onions have browned, and mushrooms have released their moisture.

Sprinkle in the flour and cook for a few more
minutes. Pour in the chicken/vegetable broth.
Let the mixture boil and thicken.

Add the chicken, sour cream, dijon mustard and tomato paste to the pan and mix well. Season with salt and pepper. Cook for 2-3 minutes.

Serve immediately over buttered noodles garnished with parsley.




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