Brazilian Chicken Stroganoff (Strogonoff de Frango)

Ingredients

• about 680 g Chicken breasts, cubed
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 tbsp Tomato paste
• 1 tbsp Mustard
• 1 cup Heavy cream
• about 225 g Mushrooms, sliced
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of olive oil in a 30.48 cm skillet over medium-high heat, which is 204.4°C (200°C).
2. 2Add the about 680 g of cubed chicken breasts to the hot skillet. Cook for 6 to 8 minutes, turning occasionally, until the chicken is browned on all sides and reaches an internal temperature of 74°C. Remove the chicken from the skillet and set it aside on a plate.
3. 3Add the about 225 g of sliced mushrooms and the 1 medium chopped onion to the same skillet. Cook for about 5 minutes, stirring often, until the onion is softened and the mushrooms have released their liquid and started to brown.
4. 4Stir in the 2 cloves of minced garlic, the 2 tablespoons of tomato paste, and the 1 tablespoon of mustard. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
5. 5Pour in the 1 cup of heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 2 to 3 minutes, stirring occasionally, until the sauce has slightly thickened.
6. 6Return the cooked about 680 g of chicken to the skillet. Stir everything together to coat the chicken evenly with the sauce.
7. 7Season the stroganoff with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir well to combine.
8. 8Serve the Brazilian Chicken Stroganoff hot, accompanied by white rice and potato sticks.

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