Chicken Stroganoff

Again, I had the urge to do something completely different, so I thought I’d share with you one of my favorite recipes (in honor of my Meryl’s Julie and Julia coming out on DVD). I seldom cook a meal more than an hour or so, but for a recent dinner party I held, I decided to go all out, having some friends (Serenity, Cole, Jacqueline, and Matilde) over to my new apartment.

The dish is Latin American and delicious (without being spicy if you’re concerned), but doesn’t stand too well as leftovers.

Here’s what you’ll need to serve 4:

4 chicken breasts cubed
Lime juice
2 Tbsp. olive oil
1 Tbsp. mustard
Salt
1/2 cup milk
2 cans table cream
mushrooms (the more the better in my opinion)
Ketchup
Potato sticks
Rice

By the end, it should look something like the picture above but lighter (below are pictures of the process and the results).

Instructions:

1. Wash cubed chicken with lime.
2. Fry with oil until almost ready.
3. Add mustard and salt (more than you think).
4. Mix and fry until golden brown
5. Stir in milk and cream.
6. Heat until boils.
7. Add mushrooms.
8. Add ketchup if color is unpleasant.
9. Serve over rice.
10. For garnish and texture, add potato sticks as desired.

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