★★★ CHICKEN STROGANOFF OVER RICE
CHICKEN STROGANOFF OVER RICE
Baca Juga
INGREDIENTS:
FOR THE CHICKEN:- 2 tbsp. olive oil, divided
- 1 lb. chicken breasts, cut into ½-inch chunks
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. kosher sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. paprika
- ¼ tsp. cayenne pepper
- 2 c. sliced cremini mushrooms
- 1 shallot, minced
- 1/2 yellow onion, chopped
- 4 garlic cloves, chopped
- 2 tbsp. white wine (optional but recommended)
- 4 tbsp. butter
- 4 tbsp. all-purpose flour
- 2 1 /2 c. low-sodium chicken broth
- 1 1/2 tbsp. worcestershire sauce
- 1/2 tsp. fresh thyme leaves, coarsely chopped
- 1/2 tsp. kosher sea salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. paprika
- 2/3 c. sour cream, room temperature
FOR SERVING:
- 3 cups cooked rice
- freshly chopped thyme for garnish (optional)
- sour cream for garnish (optional)
DIRECTIONS:
- Set a large non-stick skillet over medium heat. When hot, add the olive oil.
- Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; toss to combine.
- Place the chicken in the hot pan and brown, about 2-5 minutes on each side.
- Add the mushrooms and cook until brown, about 4 minutes. Add the shallot, onion and garlic and stir occasionally until they are soft and translucent.
- Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the worcestershire, thyme, salt, pepper, and paprika. Bring to a simmer, reduce heat and allow the sauce to thicken, about 5-8 minutes. Gradually whisk in the sour cream.
- Remove from the heat and serve over cooked rice. Garnish with additional thyme or sour cream, if desired.
Original Recipe Article from lifemadesimplebakes.com
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