Thursday, March 10, 2016

Chicken Soto Stroganoff


500 g chicken breast (fillet)
1 large onion
2-3 cloves garlic
300 g mushrooms (I put about 200 g brown mushrooms, 100 grams of oyster mushrooms)
100-150 ml white wine
300 ml cream
3-4 gherkins, small
minced sweet peppers
oil, butter
300-400 g of rice


Chicken cut into strips, season with salt and pepper, sprinkle with pepper and a little hand all the mix.On a hot pan pour a little oil, add the butter and when melted at high heat fry prepared meat.When the meat is done, remove it to a plate and in a pan on the remaining oil, add the onion cut into strips and finely chopped garlic. Shortly simmer and add the sliced ​​mushrooms, parsley leaf part, pour the wine and simmer briefly.Now back in the pan meat, pour cream, add chopped pickles and stirring over low heat cook for another 2-3 minutes.Add the remaining parsley and, if necessary, a little pepper.Serve with cooked rice.

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