Easy Stroganoff
One often wonders while dining out at fancy Continental restaurants about the processes going on in the kitchens and how tough it must be for the chefs to produce such delectable dishes. While it’s true that some Continental dishes are extremely time-consuming and calls for the weirdest of ingredients, it’s equally true that there are many classic dishes that are extremely simple.
Chicken Stroganoff (serves four)
Ingredients
2 cups basmati rice
500 gm chicken breast, cut into strips
500 gm mushrooms, thinly sliced
125 ml sour cream
3 tbsp fresh thyme, chopped
Method
Wash and soak the rice in water for 30 minutes. In a large saucepan, bring three cups of salted water to a boil, add the rice and cook till tender. Drain and set aside. Saute the chicken strips and mushrooms in a non-stick fry pan over medium heat with one tablespoon of oil for 4-5 minutes. Add the sour cream and thyme. Lower the heat and simmer for another five minutes till the chicken is tender. Serve the stroganoff on a bed of rice with some thyme sprigs on top as garnish.
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