Sour Cream Chicken

Name: Sour Cream Chicken
Yield: 4 Servings
Cuisine: British
Ingredients: 600 g Chicken Thigh Fillets *cut each fillet into 2-3 pieces; Salt & Black Pepper; Oil for cooking *optional; 10 g Butter; 1 clove Garlic *finely chopped; 1 Onion *thinly sliced; 8-10 Mushrooms *about 300g, sliced; 2-3 tablespoons Sake (Rice Wine) *OR White Wine; 100 ml Sour Cream *You can add more; 1 tablespoon Wholegrain Mustard *optional; 1 tablespoon finely chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

I was planning to cook Chicken Stroganoff on the other day, but I became too tired to slice the Chicken Fillets. Slicing Chicken is not a big deal, but I get too tired sometimes. Then I cooked the same ingredients in a different way and the result was great. This is how I cooked it.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 Servings

600 gChicken Thigh Fillets *cut each fillet into 2-3 pieces
Salt & Black Pepper
Oil for cooking *optional
10 gButter
1 cloveGarlic *finely chopped
1Onion *thinly sliced
8-10Mushrooms *about 300g, sliced
2-3 tablespoonsSake (Rice Wine) *OR White Wine
100 mlSour Cream *You can add more
1 tablespoonWholegrain Mustard *optional
1 tablespoonfinely chopped Parsley

Saved

Steps

1

Cut each Chicken Thigh Fillet into 2 to 3 pieces and season with Salt & Black Pepper.
2

Heat a frying pan over medium heat, oil it very lightly if required, and cook Chicken pieces until both sides are nicely browned. Transfer to a plate.
3

Add Butter to the pan and cook Garlic, Onion and Mushroom. When cooked, season with Salt & Black Pepper. Lower the heat, return the Chicken with all the juice, sprinkle with Sake (Rice Wine) OR White Wine, place Sour Cream evenly, cover with a lid and cook for a few minutes. *Note: Wholegrain Mustard can be added as well.
4

When Sour Cream is melted and combined, it is done. Sprinkle with finely chopped Parsley, which I forgot. Serve with steamed Veggies.