TASTY CHICKEN STROGANOFF
A winter classic, and one of the first meals I ever made with my wife whilst we were still dating. She sent me to the shops but I ended up making some key errors when purchasing the mushrooms (which is a whole other story). I've had to learn a lot since then!
Things have come a long way and we have refined the recipe to it's simplest and tastiest form. It's great in a slow cooker, pressure cooker or even just straight up pot cooking. This recipe is for the stovetop version, so cook and enjoy!
500g Chicken breast fillets, cubed
2 tablespoons butter
250g mushrooms, sliced
1 Tbsp dried thyme
½ teaspoon salt
1 pinch black pepper
250g blue cheese
2 cups sour cream
Melt the butter in a pot on medium heat and fry the onion until soft.
Add the chicken cubes and fry until golden.
Add the mushrooms to the chicken cubes. Fry for a few minutes.
Sprinkle with thyme, pepper and salt. Crumble the cheese into the pot and stir.
Add the sour cream and let boil, but lower the heat and let simmer for 10 minutes. Serve with cauliflower rice.