Chicken Stroganoff - Kyckling Stroganoff

CHICKEN STROGANOFF
Kyckling Stroganoff

Tender chicken and lovely mushrooms are served in a light but irresistibly creamy mustard and yogurt sauce.

4 servings

15 oz chicken breast fillets

12 oz small mushrooms
1 small onion
1 garlic clove
2 tablespoons sunflower oil
1 tablespoon flour
2 teaspoons mustard
1 cup chicken bouillon
2/3 cup cooking yogurt
black pepper
2 tablespoons chopped fresh parsley

Cut the chicken in suitable mouthful-sized pieces. Split the mushrooms and or slice them if they’re large. Chop onion and garlic. Heat up the oil in a large frying pan and brown the diced chicken and onion for 5 to 6 minutes. Turn all the time until the chicken is browned on all sides. Blend in the chopped garlic and the mushrooms.

Sprinkle with flour and sauté for 1 to 2 minutes. Stir in the mustard and add the bouillon. Bring to a boil, lower the heat and simmer slowly for about 10 minutes. Stir now and then so that the chicken doesn’t burn. Remove the pan from heat and leave for 1 to 2 minutes, then flavour with black pepper. Stir in the yogurt, a few tablespoons at a time. Heat it up gently, without boiling (it will curdle).

Sprinkle with parsley and serve immediately with boiled rice.

Enjoy!

Bella