Chicken breast cooked in a creamy tomato sauce with mushrooms.
"Beef Stroganoff", a classic in international cuisine, is named after a nineteenth-century Russian diplomat, Count Paul Stroganov. This version replaces beef with chicken.
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Cut the chicken meat into 1 X 5 cm strips. Coat with cornstarch.
- Heat the oil in a frying pan over medium heat. Sauté the finely chopped onion a few minutes until traslucent, then take it out of the pan and set aside on a small plate.
- Turn the heat up high, add the butter, and brown the pieces of chicken in the same pan. Add the warm broth to deglaze the pan. Put the onion back in. Season with salt and pepper. Start cooking gently, covered.
- While the meat cooks, prepare the mushrooms, slice them finely and add them to the pan after the chicken has cooked 20-25 min. Cook an additional 10-12 min.
- In a small bowl, mix the tomato paste with the cream and Tabasco sauce. Add to the pan and cook over very low heat for 3-5 min, taking care not to let it boil. Serve on the warmed plates.
Nutrition Facts Table
per 1 serving (280g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||¼||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||servings|
ClaimsThis recipe is :
- Low :
- Calories, Sodium
- Source of :
- Folacin, Iron, Magnesium, Manganese, Vitamin B1, Vitamin D, Vitamin K
- Good source of :
- Copper, Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin B2, Vitamin E, Zinc
- Excellent source of :
- Niacin, Potassium, Selenium, Vitamin A, Vitamin B6
- Free :
- Added Sugar
|Meat and Alternatives||3|
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Top ReviewsView All Reviews
mariloojuly 11, 2009 | I would make this recipe again