Chicken Stroganoff "chicken Stroganoff"

Description

We are trying to eat less red meat, so the result here is a recipe for chicken Stroganoff - chicken Stroganoff. This recipe combines gentle, aromatic creamy milk flavor Stroganovskoe sauce with the juicy chicken. This recipe was based on recipe Boeuf Stroganov St. Petersburg is a wonderful chef Ilya Lazerson. This recipe is quite simple to prepare. It can be cooked as an everyday dish, and dish on the holiday table.

Ingredients

Chicken fillet

2000 г
Onion

1 шт
Milk

400 мл
Butter

120 г
Flour

2.5 ст. л.
Sour cream

100 г
Tomato paste

4 ч. л.
Salt

1 ч. л.
Black pepper

1 ч. л.
Nutmeg

1/16 ч. л.
Peppers red hot chilli

1/2 ч. л.
Olive oil

6 ст. л.

Cooking

Cut the onion into large cubes (5 mm)

Parboil in a mixture of olive (2 tablespoons) and butter (30 g) of oils with the addition of red hot pepper. Parboil on average heat until the onions acquire a yellowish-cream color - in any case not davem him to burn. When onion is ready - remove from the heat and set aside

Cut chicken Breasts into thin slices (5 mm)

Place the chicken in a bowl

Prepare the Bechamel sauce. Melt 30 g butter in a saucepan with a thick bottom

Add flour

Stirring constantly with a silicone spatula-heat the flour with butter until the appearance of a characteristic nutty smell. When the mixture becomes kremowy color and lost the smell of raw flour

Add milk and stirring constantly with a whisk bring to the consistency of liquid yogurt or sour cream. At the same time see that all the lumps have dissolved. For this you need to stir more intensely. Salt, pepper and add nutmeg. It is very important not to overdo it with the nutmeg - it is necessary to take a little bit on kocnica teaspoon. Stir and remove from heat.

Heat the pan with olive (4 tbsp) slivochnogo (30 grams) of oils.

When the pan heats up, lay out the sliced chicken and fry on one side (not stirring) on high heat. This will seal the pores and keep the juices inside. Chicken Stroganoff this roasted dish, so it is necessary to keep the chicken frying in the oil, not stewed in its own juice. If a lot of juice - it is necessary to increase the fire, until all moisture has evaporated

When the chicken is browned on one side, stir and continue to fry until cooked over high heat, stirring occasionally. We must not give meat to burn. The chicken will be done in about 15 minutes. While the meat is juicy. If you continue to cook it further - the meat will become dry and hard. Properly roasted breast still harder braised breast, which is 30 - 45 minutes and is falling apart on the fiber, but it tastes prigotovlennaja meat. If you like this option - after frying with two sides you can pour the meat with water and simmer for about 30 minutes, but it will not be a classic Stroganoff.

Finally the chicken is ready. Remove heat to low.

Put the Bechamel sauce on a small fire and heated, stirring constantly. When the sauce warms up, add the tomato paste and stir. It is important not to overdo it - the color should be slightly pink, and flavor with little acidity

Add the onions sautéing in the sauce and mix thoroughly. Due to the onion sauce on a yellowish-creamy hue.

Pour the sauce into the pan with the chicken

Add heat to medium, stir and warmed up the chicken with the sauce.

Remove from heat and serve. Bon appetit!

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