Stroganoff was originally a Russian dish comprising of beef, mustard, sour cream and a little stock. Today’s chicken Strogonaff has taken a whole new direction with many variations. My recipe literally has an Italian twist to it being made with pasta, tomato, garlic and Italian parsley. It’s a very easy dish to make and takes very little time, uses basic ingredients and tastes divine!
Firstly, bring a large pot of salted water to the boil for your pasta.
Once boiling, add your pasta and cook al dente as per directions on pack.
Peel and finely chop the shallots.
Slice the mushrooms.
Cut away the bell pepper away from seeds and slice lengthwise into long thin strips,
Slice the chicken breasts.
Place a frying pan on high heat and melt half of the butter.
Add the chicken pieces and cook chicken until slightly browned (do this in two goes if not enough room).
Remove chicken and set aside.
Add the rest of the butter to the same frying pan.
Add the mushrooms and keep tossing ensuring you cook both sides of each mushroom slice.
Add the capsicum (bell pepper) and keep tossing or stirring the ingredients.
Add the shallots.
Add the garlic, either grate it finely or pass it through a garlic press.
Add the chicken stock.
Add the white wine. (see website tips below for wine alternative).
Add the Dijon mustard.
Add the tomato paste.
Add the crème fraîche and mix well.
Season with salt and pepper.
Return the chicken to the frying pan and mix all ingredients.
If pasta is cooked, drain and add it hot to the chicken.
Chop the parsley, add it to chicken, mix well and serve immediately.
You can also serve it with small cut roast potatoes instead of pasta. If wine is not for you, just double the amount of stock, add one tsp of lemon juice and leave the wine out.
By Joel Mielle
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