Chicken Stroganoff

Chicken Stroganoff http://www.soscuisine.com/recipe/chicken-stroganoff

Chicken breast cooked in a creamy tomato sauce with mushrooms. 4 servings Preparation 15 min  Cooking 40 min 310 calories per serving  Ingredients 1 1/3 chicken breasts, boneless, skinless, cut into 1x5 cm strips 400 g 3 tbsp white flour (all purpose) 24 g 2 tbsp canola oil 30 mL 1 onions, finely chopped 200 g 2 tbsp butter, unsalted 28 g 1 cup chicken broth 250 mL 16 button (white) mushrooms, thinly sliced 220 g 2 tbsp tomato paste 30 mL 1/4 cup whipping cream 35% 65 mL 2 tsp Worcestershire sauce   10 mL 1 pinch salt [optional] 0.1 g   ground pepper to taste     Before you start Keep the serving plates in the oven at the lowest setting so they are warm when you serve. Method Cut the chicken meat into 1 X 5 cm strips. Coat with flour. Heat the oil in a frying pan over medium heat. Sauté the finely chopped onion a few minutes until traslucent, then take it out of the pan and set aside on a small plate. Turn the heat up high, add the butter, and brown the pieces of chicken in the same pan. Add the warm brothto deglaze the pan. Put the onion back in. Season with salt and pepper. Start cooking gently, covered. While the meat cooks, prepare the mushrooms, slice them finely and add them to the pan after the chicken has cooked 20-25 min. Cook an additional 10-12 min. In a small bowl, mix the tomato paste with the cream and Worcestershire sauce. Add to the pan and cook over very low heat for 3-5 min, taking care not to let it boil. Serve on the warmed plates.