Serves: 2 - 3
You many notice I never use mushrooms in my recipes and this is because I’m allergic to them. Therefore, have to find ways to augment dishes without them. Of course, you can use mushrooms in this if you would like by just adding them once the chicken is cooked. Today I’m using peas and corn instead of mushrooms in my version of stroganoff.
Ingredients
Cooked Rice
2 chicken breasts
2 tbsp olive oil
½ cup chopped onion
1 tbsp garlic salt or salt and pepper to taste
½ tsp cumin
½ tsp dried thyme
½ tsp paprika
1 small can tomato sauce
1 tsp sugar
1 cup frozen corn
1 cup frozen peas
1 tbsp Worcestershire sauce
1 tbsp mustard
2 tbsp ketchup
¼ cup finely chopped parsley
2 tbsp corn starch
½ cup milk
1 cup sour cream
Directions
Cook any type of rice you like
Cut chicken into cubes
Heat oil in wok style pan, add chicken and cook until a little browned
Stir in onion, garlic salt, cumin, thyme and paprika and mix well
Add tomato sauce, sugar, frozen corn and peas and combine
Stir in Worcestershire sauce, mustard, and ketchup and let simmer
Add parsley and mix well
In a bowl mix together corn starch and milk and pour into pot. Mix well
Cook for five minutes, then stir in sour cream until well combined
Serve over rice
