Chicken Stroganoff

Serves: 2 - 3

You many notice I never use mushrooms in my recipes and this is because I’m allergic to them. Therefore, have to find ways to augment dishes without them. Of course, you can use mushrooms in this if you would like by just adding them once the chicken is cooked. Today I’m using peas and corn instead of mushrooms in my version of stroganoff.

Ingredients

Cooked Rice

2 chicken breasts

2 tbsp olive oil

½ cup chopped onion

1 tbsp garlic salt or salt and pepper to taste

½ tsp cumin

½ tsp dried thyme

½ tsp paprika

1 small can tomato sauce

1 tsp sugar

1 cup frozen corn

1 cup frozen peas

1 tbsp Worcestershire sauce

1 tbsp mustard

2 tbsp ketchup

¼ cup finely chopped parsley

2 tbsp corn starch

½ cup milk

1 cup sour cream

Directions

1. Cook any type of rice you like

2. Cut chicken into cubes

3. Heat oil in wok style pan, add chicken and cook until a little browned

4. Stir in onion, garlic salt, cumin, thyme and paprika and mix well

5. Add tomato sauce, sugar, frozen corn and peas and combine

6. Stir in Worcestershire sauce, mustard, and ketchup and let simmer

7. Add parsley and mix well

8. In a bowl mix together corn starch and milk and pour into pot. Mix well

9. Cook for five minutes, then stir in sour cream until well combined

10. Serve over rice

Stroganoff over rice

Ingredients for stroganoff

Brown chicken in hot oil

Add seasonings

Stir in sauce corn peas

Add sauces

Add parsley

Whisk cornstarch & milk

Pour in cornstarch milk mix

Stir in sour cream

Ready to eat

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