Chicken Stroganoff

Ingredients

• 1200 g Chicken breasts
• 2 tablespoons Flour
• 50 g Animal butter
• 1 tablespoon Salt
• 5 cloves Garlic
• ½ teaspoon Ginger
• ½ teaspoon White pepper
• ¼ teaspoon Ground cardamom
• 1 teaspoon Mustard
• 1 cup Chicken stock
• 1 cup Cooking cream
• Vegetable oil
• Onion
• 150 g Mushrooms
• a pinch Oregano
• optional Pepper paste
• 2 Chicken stock cubes
• corn oil Mazola oil

Instructions

1. In a frying pan, cut the chicken breasts into thin shawarma-style strips.
2. In a bowl, season the chicken with ginger, white pepper, cardamom, and salt, then mix well.
3. In the same bowl, leave the chicken to marinate for about two to three hours, or for half an hour if you are in a hurry.
4. In the frying pan, prepare the onion, garlic, and mushrooms by cutting them as demonstrated by the chef.
5. In the frying pan, heat a little oil, then add the butter and let it melt.
6. In the frying pan, add the onion with a little salt and stir until softened.
7. In the frying pan, add the garlic and stir it with the onion.
8. In the frying pan, add the mushrooms and raise the heat until softened and golden.
9. In the frying pan, add the mustard and stir the ingredients together.
10. On a side plate, remove the onion, garlic, and mushroom mixture from the frying pan.
11. In the same frying pan, add the flour to the chicken or to the pan, depending on the stage of preparation, and stir until the raw flour smell disappears.
12. In the frying pan, add the chicken stock and let it boil with the flour.
13. In the frying pan, add the cooking cream and let the sauce thicken together.
14. In the frying pan, return the chicken to the sauce and lower the heat until the chicken cooks with the cream.
15. On a serving plate, spoon over the chicken stroganoff and serve hot with white rice.