Chicken Stroganoff

Chicken Stroganoff

  • 1 1/2- 2 cups leftover roast chicken, shredded
    1TSP paprika
    1 onion, chopped
    2 cloves garlic, minced
    4 TBSP olive oil
    1 cup mushrooms, sliced
    1 1/4 cups chicken stock
    2 TBSP fresh parsley, chopped
    1 cup heavy cream
    2 TBSP butter
    salt and pepper
  • 1. Briefly sauté the onion and garlic in 2 TBSP of olive oil, then remove from frying pan.

    2. Add remaining oil to the pan, and add the chicken and paprika. Cook briefly before adding the mushrooms.

    3. Return the onions and garlic to the pan, and cook till mushrooms are soft.

    4. Add stock, parsley, cream, butter and salt and pepper.

    5. Cook for a few moments and serve over egg noodles.

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    Perfect with our Country Ribbon Whole Chicken

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