Chicken Stroganoff

This variation on the traditional Russian dish is another quick and easy recipe, and one that is most delicious. It is properly made with sour cream, which I often use if I have it on hand. If not, I make do with coconut milk, which gives it a pleasant creamy taste, or simply whole cream, which makes it very rich. Sour cream, whole cream or coconut milk, the quantities remain the same.

1 teaspoon paprika .
1/2 teaspoon ground nutmeg.
1/4 teaspoon ground white pepper.
Salt to taste.
1/4 cup olive oil.
4 cloves garlic, finely chopped.
1 medium onion, chopped.
½ cup red wine.
1 tablespoon tomato paste.
300g lean chicken breast meat, thinly sliced.
1 cup sliced mushrooms.
½ cup sour cream .

Mix the spices and the salt together in a small bowl and set aside. Prepare the onion and garlic and set aside. Beat the wine and tomato paste together and set aside. Chicken meat at room temperature is impossible to slice thinly, so put it in the freezer for half an hour or so, then remove and slice it.
Heat the oil in a sauté pan over a hot flame and quickly stir fry the meat until sealed all over then add the spice mix. Sauté for 5 minutes then add the onion and garlic, cooking for another 2-3 minutes.
Add the mushrooms, stir through until well mixed and add the wine mixture. Continue to cook until the wine has almost disappeared then stir through the coconut milk/sour cream/whatever, bring to the boil, reduce heat and simmer gently until slightly thickened. Garnish with chopped parsley and serve immediately.

Serves: 2.

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