Chicken Stroganoff Recipe
Chicken Stroganoff – 30 Minute

Chicken Stroganoff Recipe

Chicken Stroganoff Recipe
An easy chicken stroganoff recipe that’s on the table in less than half an hour. Serve with rice, pasta or mashed potatoes.

Each serving provides 356 kcal, 34g protein, 9g carbohydrates (of which 8g sugars), 20g fat (of which 11g saturates), 2.5g fibre and 0.4g salt.
Ingredients
4 tbsp olive oil
4 tbsp butter
430g/14oz chestnut mushrooms, halved
5 red onions, chopped
5 garlic cloves, finely chopped
6 skinless, boneless chicken breasts, cut into bite-sized pieces
330ml/10fl oz chicken stock
280ml/9fl oz soured cream (use reduced fat soured cream if preferred)
small handful chopped tarragon or parsley
salt and freshly ground black pepper
Method
Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions and garlic and stir-fry for 3–4 minutes, or until lightly golden-brown. Transfer to a bowl or plate (with all the pan juices) and set aside.

Return the pan to the heat and stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard and smoked paprika, and season well with salt and pepper.

Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped tarragon or parsley and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.

Check the seasoning and add salt and freshly ground black pepper to taste. Serve in warmed bowls.
Sunflower oil, olive, palm, coconut, flaxseed, pumpkin seed, beet, almond, avocado, pistachio oil… No vegetable oil contains cholesterol and all contain vitamin E. But still they all have different characteristics – positive and negative. We will now talk about olive oil!
As the name suggests, this oil is made from olives, by squeezing whole fruits. Depending on the quality of the olives and the way they are squeezed, there are different types of olive oil.
It is most often used in food, and it is not uncommon to use it in cosmetics and pharmacy, and as a fuel for traditional lamps.
In the diet it is best to consume without any processing, to use all the components. It is not recommended for frying give a high boiling point which releases harmful free radicals. It is also not recommended for preparing cakes and pastries due to the strong smell, and it can completely change the taste. However, it is a great choice for any other food preparation.
Contains vitamins E, D, A and K, unsaturated and saturated fatty acids, the most important of which is Omega-3.
B vitamins, on the other hand, have a positive effect on the nervous system and convert carbohydrates and proteins into bodily energy. They are important for hair and eye care, improve the work of the stomach and intestines, maintain body weight and help create red blood cells.
Omega-3 fatty acids protect the cardiovascular system and help reduce the risk of depression, dementia and arthritis.
Garlic cloves with wonderful taste contain a number of important vitamins, minerals, antioxidants and phytonutrients that have proven health benefits.
Laboratory studies have shown that allicin reduces the production of cholesterol by inhibiting the reductive enzyme HMG-CoA in liver cells.
Allicin also reduces the stiffness of blood vessels by releasing nitric oxide (NO), which lowers blood pressure. It also prevents the formation of blood clots, and has a fibrinolytic effect in blood vessels, which helps reduce the risk of diseases of the coronary arteries and peripheral blood vessels and stroke.
Scientific research has also found that consuming garlic reduces the risk of stomach cancer.
Allicin and other essential ingredients in garlic also have antibacterial, antiviral and antifungal properties.
Garlic is an excellent source of vitamins and minerals that are crucial for good health. Cloves are one of the richest sources of: potassium, iron, calcium, magnesium, manganese, zinc and selenium. Selenium is a mineral that maintains heart health and is an important cofactor for antioxidant enzymes in the body. Manganese is used in the body as a cofactor for the antioxidant enzyme superoxide dismutas. Iron is necessary for the formation of red blood cells.
Garlic cloves are incredibly rich in vitamins and minerals. Only 100 grams of garlic contain (in percent of the daily recommended dose):

95% vitamin B6 (pyridoxine),
52% vitamin C,
33% copper,
21% iron,
18% calcium,
26% selenium, and
73% manganese,
and does not contain cholesterol.
Garlic and fresh green pieces of garlic are used in many recipes.
Usually, the leaves are less spicy than cloves and are used in recipes similar to onion leaves. Garlic peel is usually removed by hand, and the smooth creamy-white head is either chopped with a knife or squeezed just before adding to a recipe.
Garlic is used to enhance the taste of dishes with vegetables, meat or seafood.
It is also used to get a strong, nutty taste in the preparation of bread, toast and bruschettas (a piece of baked bread coated with mashed garlic and toppings, such as: olive oil, pepper, tomato, cheese, meat, etc.).

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