WHAT YOU NEED

Chicken Stroganoff:

 
  • 2 lbs chicken breast, cleaned and cut in ½-inch cubes
  • 1 tsp paprika
  • 1 tsp cumin
    4 medium mushrooms, sliced
  • Corn kernels (optional)
  • 5 cloves garlic, minced
  • Half large onion, chopped
  • 4 tbsp Ontario butter 
  • 1 tbsp Worcestershire sauce
  • 1/2 cup ketchup
  • 2 tbsp Dijon mustard
  • 1 ½ cups (400ml) Ontario whipping cream (35%)

Rice & Garnish:

 
  • 3 cups white or brown rice, cooked
  • Potato Sticks (Hickory Sticks…yes, for real)
  • Chives or green onions to garnish, chopped (optional)

INSTRUCTIONS

 

  • In a large bowl, mix the chicken cubes with the paprika, cumin, salt and black pepper until all the chicken is coated (add your favourite seasoning combination if you'd like). Set aside.
  • In a large skillet over medium-high heat, heat 1 tbsp butter and add chicken. Cook until the chicken is browned on all sides (about 5 minutes).
  • Add mushrooms, then onions and garlic, and sauté for approximately 3 more minutes.
  • Add Worcestershire sauce, mustard and ketchup to pan. Cook for 1 minute and stir until everything is incorporated.
  • Check chicken to ensure it’s cooked through. If it isn't, lower the heat and let simmer until the chicken is done.
  • Stir in the whipping cream and let the stroganoff cook for an additional 5 minutes or less, until it’s thickened.
  • Sprinkle with chopped chives or green onions to garnish.
  • Add the potato sticks (trust me, you will love this in your Stroganoff and you will thank me later - lol) and serve over warm, cooked rice.

Dairy Inspiration

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