Chicken Stroganoff... a delicious Russian dish that has gained great popularity in the Arab world.

Ingredients:

Chicken breast, cut into slices or cubes 1 cup cooking cream or a small carton Half a cup water 1 onion, diced 1 cup canned or fresh mushrooms 1 chicken bouillon cube 1 tablespoon mustard - optional Vegetable oil Salt Black pepper

Preparation Method:

Sauté the onion in a little vegetable oil until softened.
Add the chicken slices and stir.
When the chicken changes color, add the mushrooms directly... then the spices, salt, bouillon cube, and mustard, and stir until the mixture is combined.
Add water and leave the mixture over low heat until the chicken is cooked.
When the chicken is cooked, add fresh mushrooms if available... add them at this stage because they don't need much time to cook.
Add the cream and stir, then leave over low heat until the mixture thickens.
Serve chicken Stroganoff alongside rice cooked with corn or boiled pasta.

Note: If liquid cooking cream is not available... you can substitute it with béchamel sauce:

Melt about two tablespoons of butter or place vegetable oil in a pot with half a cup of flour and stir quickly until the flour absorbs the butter.
Gradually add liquid milk with continuous stirring or whisking to prevent the flour from clumping.
When the mixture thickens, add a pinch of salt and black pepper.

And the recipe becomes as follows:

...Separately, sauté the onion until softened, then add the chicken and mushrooms to cook.
Add them over the béchamel sauce and leave the chicken Stroganoff over low heat until ready.

Chicken Stroganoff recipe from a chef and friend of Shou Tabkheen Al Youm website:

Naima Ibrahim

Click on Naima's name to visit her page on our website and see her delicious recipes.

To make Beef Stroganoff, here is the link: Beef Stroganoff

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Chicken Stroganoff

Prep checklist

Cooking notes