SPLENDID LOW-CARBING BY JENNIFER ELOFF: CHICKEN STROGANOFF
Stroganoff is all in regards to the creamy hen, onions and
mushrooms. Since I like most creamy
dishes, this one isn’t any exception to that rule.
That is my low-carb model of this fashionable meal that’s fairly low-carb
to start with in any case.
2 tbsp olive oil, divided (30 mL)
1 lb mushrooms, sliced (zero.45 kg)
1/2 tsp black pepper (2 mL)
1 tbsp crushed garlic (15 mL)
cups chopped, cooked hen (1 L)
(rotisserie hen is ok)
cup hen inventory (250 mL)
tbsp heavy cream (30 mL)
mustard (5 mL)
tsp dried parsley (5 mL)
three/four cup bitter
cream (175 mL)
inexperienced onions (tops solely)
In nonstick frying pan, over medium warmth and in 1 tbsp
(15 mL) olive oil and butter, prepare dinner onion till turning translucent. Add mushrooms, salt and pepper and prepare dinner till
mushrooms are turning golden brown and many of the moisture has
evaporated. Put aside.
In identical pan in 1 tbsp olive oil, stir fry garlic 1
minute. Add hen and salt, to style
and stir fry a couple of minutes (stir frying provides taste to the hen). Put aside.
In identical pan, pour hen inventory, and add cream cheese,
mustard, bay leaves and parsley. Deliver
sauce to boiling and sir in bitter cream.
Simmer 5 minutes with bay leaves.
Take away bay leaves and add again the hen and vegetable combination. Prepare dinner till simply heated and serve with chopped
inexperienced onions on prime.
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