Chicken Stroganoff - sent in by SpoonMeiser

SpoonMeiser's Chicken Stroganoff


Stroganoff looks classy and sophisticated, and sounds pretty impressive because it has a forrin name. Very good for a romantic meal, or to impress a lady with your cooking skills.

Ingredients

I'm more of a 'feels about right' type of cook, so my proportions here might be a bit off. Do what ever feels right.

2 x chicken breasts (about one per person)
lots x mushrooms (different types too, if possible)
some x garlic cloves (amount depending on whether you're trying to get laid or not)
about 4 spring onions
some combination of soured cream and/or natural greek yoghurt
salt and pepper (coarse ground, if possible)
cooking oil of some description (I think olive works best)
rice, preferably wild rice (you know, the one with the black bits in)

Preparation:

Finely chop the garlic.
Thinly slice the chicken breasts.
Chop the spring onions with diagonal slices
Slice all the mushrooms

Method:

Fry the chicken in a wok with a bit of the garlic.

Once cooked, take out and keep warm.

Fry the mushrooms with the rest of the garlic. Try to use as little oil as possible here.

Add the chopped spring onion, fry briefly, and add the chicken back.

Reduce temperature, add soured cream and/or natural greek yogurt.

Stir everything together over a low heat. Don't let it boil - you don't want the cream/yogurt to seperate (getting this right is basically the only piece of skill you need).

Season with salt and pepper.


Serve with wild rice and stroganoff side by side on a plate (volcano formation isn't appropriate here), and a glass of white wine.
It looks more sophisticated if you serve small portions, but being a fat bloater, I never quite manage to do that.