Chicken Stroganoff
Ingredients
- 2 lbs chicken breast, cleaned and cut in 1/2 inch cubes
- 1 teaspoon paprika
- 6 cloves of garlic, minced
- 2 tablespoons all purpose flour
- 1 large sweet onion, chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cognac, or brandy
- 3 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 1 cup crushed tomatoes
- 1 1/2 cups heavy cream
- Salt to taste
- Chopped chives to garnish
Instructions
- In a large bowl, mix the chicken cubes with the salt, garlic, the paprika and the flour until all the chicken is coated.
- In a large skillet over medium high heat, heat the olive oil and the butter and sauté the onion until translucent (about 2 minutes).
- Add the chicken and cook until the chicken is browned on all sides (about 5 minutes).
- Add the Worcestershire sauce and the cognac. Let the cognac cook for a few seconds and then set a match to it and allow the flames to subside on their own.
- Once the flames have gone out completely, add the mustard and the ketchup and cook for a minute.
- Add the crushed tomatoes and stir until everything is incorporated.
- Check to see if the chicken is cooked through. If it isn't, lower the heat and let it simmer until the chicken is done. If it is, stir in the heavy cream and let the stroganoff cook for an additional 5 minutes.
- Sprinkle some chopped chives to garnish and serve hot!
Notes
When flambeing, always pour the liquor in a cup before adding it to the pan. Never pour it straight from the bottle. Always be cautions and aware of pets and children around you!