Chicken Stroganoff with Pasta

This is an excellent variation of the classic renowned chicken dish and simple to make.

Ingredients serve 8

60 g butter

500 g mushrooms thinly sliced

2 onions thinly sliced (400 g)

2 tbls minced garlic

1000 g sliced chicken thigh fillets

3 tbls sweet paprika (24 g)

2 tsp salt

1 tsp white pepper

400 ml chicken stock

200 ml white wine

400 ml sour cream

170 g tomato paste

Method

Melt butter in a large saucepan on medium heat and sauté mushrooms, onion and garlic for approx. 5 minutes. Add chicken and cook on high for approx. 5 minutes while occasionally stirring. Add the paprika and blend until evenly combined. Pour stock and wine into the chicken mixture and bring to the boil. Continue cooking for approx. 3 minutes until liquid is reduced by half. Reduce the heat to low and add sour cream, paste and sauce. Simmer for 2 minutes while occasionally stirring until heated through. Serve with fettuccine and sprinkle with parsley.

Note: Try serving the chicken stroganoff with mashed potatoes and steamed vegetables.