I was planning to cook Chicken Stroganoff on the other day, but I became too tired to slice the Chicken Fillets. Slicing Chicken is not a big deal, but I get too tired sometimes. Then I cooked the same ingredients in a different way and the result was great. This is how I cooked it.
600g Chicken Thigh Fillets *cut each fillet into 2-3 pieces
Salt & Black Pepper
Oil for cooking *optional
1 clove Garlic *finely chopped
1 Onion *thinly sliced
8 to 10 Mushrooms *about 300g, sliced
2 to 3 tablespoons Sake (Rice Wine) *OR White Wine
100ml Sour Cream *You can add more
1 tablespoon Wholegrain Mustard *optional
1 tablespoon finely chopped Parsley
- Cut each Chicken Thigh Fillet into 2 to 3 pieces and season with Salt & Black Pepper.
- Heat a frying pan over medium heat, oil it very lightly if required, and cook Chicken pieces until both sides are nicely browned. Transfer to a plate.
- Add Butter to the pan and cook Garlic, Onion and Mushroom. When cooked, season with Salt & Black Pepper. Lower the heat, return the Chicken with all the juice, sprinkle with Sake (Rice Wine) OR White Wine, place Sour Cream evenly, cover with a lid and cook for a few minutes. *Note: Wholegrain Mustard can be added as well.
- When Sour Cream is melted and combined, it is done. Sprinkle with finely chopped Parsley, which I forgot. Serve with steamed Veggies.
Looking forward to making this Hiroko Sensei.