Creamy Chicken Stroganoff with Heavy Milk Cream
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.
- Author
- Brazil & Co.
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Servings
- 4
- Cuisine
- Swedish-Brazilian
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
- In a large skillet over medium-high heat, heat the olive oil. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Sauté until the mushrooms are browned and have released their moisture, about 5 minutes.
- 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).
- Add yellow mustard, paprika, salt, and black pepper to the skillet. Mix well to incorporate all the flavors, cooking for another 2 minutes.
- 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.
- Remove from heat and stir in the fresh parsley. Adjust seasoning to taste if necessary.
- Serve the creamy chicken stroganoff over cooked rice and frie potatos
