Tuesday, February 5, 2013

Chicken Stroganoff with leek

Some of you may think, is there anything special about a recipe of stroganoff, is it anything m more than cooking some chicken strips? ...

It may be parcially true, but it is also true I'd never eaten it prepared with leeks... which I had at home almost losing its freshness so that I've decided to try this alternative 

You will need:
Free-range Chicken breast (if you still have doubts, compare the colour and flavour of the meat ...)
1 large leek
white wine
extra virgin olive oil
cream (optional, you could substitute milk for a lighter version)
cheese (optional)
Parsley (optional)
Salt & freshly ground black pepper

Wash the leeks, cut into pieces and sauté with a splash of olive oil. Add a glass of white wine and a bit of water, cover with aluminium foil and cook on high heat to let alcohol of the wine evaporate. Meanwhile chop the mushrooms, cut the chicken breasts into strips and season with salt & freshly ground black pepper, and, although this time I did not used, chop a hand full of parsley. 
Add mushrooms, the chicken meat into strips and part of the parseley let it cook.
I'd say now is the crucial moment of decision: maximize the flavours or the "lightness" ... use cream or milk ... use cheese or not...
Add the cream, when everything is cooked remove from the heat, add a bit of grated cheese, (I used grated parmesan) and mix well ...

To avoid losing the creamy aspect serve immediately with white rice ...

Did you like it?

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