Instructions

Chicken strips

Season the meat, slice into strips, season with salt and pepper. Heat 1 tbsp oil in a large pan, quickly sear the meat for 3-4 minutes (just until golden), set aside.

Base

In the same pan, add 1 tbsp oil and 1 tbsp butter. Sauté the onion for 3-4 minutes, add garlic. Add mushrooms, increase heat and sauté until they release and evaporate water and lightly brown (5-6 minutes).

Seasoning

Stir in paprika (if using) and tomato paste, sauté for 20 seconds. Pour in broth, stir and scrape up the browned bits from the bottom.

Creamy phase

Stir in sour cream and Dijon mustard. For a thicker sauce, mix flour/cornstarch in 2 tbsp cold water and pour in - simmer for a minute. Return meat with juices, briefly reheat for 2-3 minutes (do not boil). Adjust seasoning, add slices of pickles to taste.

Rice

Rinse the rice, heat for 1 minute in oil/butter, add water (about 2x the volume of rice), season with salt, cover and simmer on low heat for 12-14 minutes. Remove from heat and let sit for 5 minutes.

Serving

Arrange a mound of rice on a plate, top generously with chicken stroganoff. Sprinkle with chopped parsley for garnish.

Tip

Tip: For a "restaurant" shine, add a piece of cold butter at the end. If you like it spicier, mix in a pinch of crushed pepper or a drop of Worcestershire sauce. Don't overcook the chicken – just sear it and then warm it up in the sauce.