A busy week and even busier weekend has led to me not being able to share a recipe since Wednesday....tut tut I know! That said, I had a marvellous weekend of wining and dining with my parents which was of course all in the name of research! The cherry on top was that my beautiful engagement ring arrived yesterday, so all in all it was a great few days. Tonight's recipe is a winter warmer and a great dish to serve for an everyday family dinner or if your feeding many mouths at a family gathering. Although strognaff is traditionally made with beef, this chicken stroganoff is a tasty alternative.
2 medium onions
2 large chicken breasts
500mls of cider
2 heaped teaspoons of cornflour
20g Parmesan cheese (optional)
1. Melt the butter in a medium saucepan.
2. Add the onions and sauté.
3. Place chicken into the saucepan and brown. Next add the mushrooms and cider (480ml),
bring to the boil and simmer until the chicken and mushrooms are tender (approx 20-30
minutes). Season well with salt and pepper.
4. Next using the cornflour and remaining cider make a paste and then add to the mixture and
cook for a further 5 minutes until the mixture thickens slightly.
5. Finally add the cream and heat gently, but do not allow to boil. Serve over mashed potato.
- You can use either fresh cream or sour cream depending what you have in the fridge.
- This chicken can be served with creamy mash potato, rice or even pasta.