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Chicken Stroganoff

A hearty and comforting dish where tender chicken is enveloped in a rich, creamy sauce made with mushrooms and onions. This flavourful combination, often served over noodles or rice, makes it a perfect choice for a cozy, indulgent dinner. The heat stable encapsulated garlic and mustard alongside thyme oleoresin add an essential touch of flavour to this dish.

Encapsulated Garlic and Mustard blend seamlessly with Thyme Oleoresin, creating a robust, unique flavour profile with aromatic herbal notes.

Method :

Slice chicken breast thinly and marinate with salt and encapsulated garlic. Slice mushrooms, chop onion and garlic. Set aside butter, all-purpose flour, oil, cream, add encapsulated garlic, encapsulated mustard and thyme oleoresin in the chicken broth and mix well and keep it aside.

Cooking Chicken

Heat vegetable oil in a pan and add chicken slices, cook until they’re no longer pink. Remove from the pan and set aside. In the same pan, melt butter and add the chopped onions. Cook till translucent. Add sliced mushrooms and cook till they are soft and slightly browned. Sprinkle all-purpose flour over the cooked onion and mushrooms and stir well for a minute, once the flour is cooked slowly add in the chicken broth mixed with oleoresins and stir well. Stir continuously to avoid lumps, cook over simmer flame till the sauce slightly thickens. Add cooked chicken and mix well, let it cook in low flame for a few minutes. Add cream and gently stir. (Ensure the heat is low to prevent curdling.) Season with salt and pepper, garnish with chopped parsley and serve hot.

Portion size: 2 portions (served in a short glass)