Creamy Chicken Stroganoff with Heavy Milk Cream

Creamy Chicken Stroganoff with Heavy Milk Cream

Brazil & Co.

Servings

4

Prep Time

15 minutes

Cook Time

25 minutes

Calories

607

Cuisine

Swedish-Brazilian

Indulge in this rich and creamy Chicken Stroganoff that beautifully blends Swedish and Brazilian culinary influences. Tender chicken bathed in a velvety sauce made with sterilized heavy milk cream delivers a comforting dish perfect for any occasion.

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 cup mushrooms, sliced

  • 1 tbsp soy sauce

  • 1 tbsp Dijon mustard

  • 1 cup sterilized heavy milk cream

  • 1 tbsp fresh parsley, chopped

  • 1 tsp paprika

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 cup of cooked rice

  • 1 cup of Potato Straws

Directions

  1. In a large skillet over medium-high heat, heat the olive oil. Add the diced onion and sauté until translucent, about 3-4 minutes.

  2. Add the minced garlic and sliced mushrooms to the skillet. Sauté until the mushrooms are browned and have released their moisture, about 5 minutes.

  3. Stir in the chicken pieces and cook until they are no longer pink in the center, about 5-7 minutes. The internal temperature should reach 165°F (75°C).

  4. Add yellow mustard, paprika, salt, and black pepper to the skillet. Mix well to incorporate all the flavors, cooking for another 2 minutes.

  5. Reduce the heat to low and stir in the sterilized heavy milk cream. Allow the sauce to simmer gently for 5 minutes, stirring occasionally, until it thickens slightly.

  6. Remove from heat and stir in the fresh parsley. Adjust seasoning to taste if necessary.

  7. Serve the creamy chicken stroganoff over cooked rice and frie potatos