This is a dish which you can actually serve with pilaf (cooked rice) just as well as with pasta. In fact it resembles beef stroganoff, or rather chicken stroganoff a lot in terms of the way the chicken is cut into thin strips and the method of cooking. Yet with a few a little touches such as the addition of white wine, rosemary, garlic and lemon zest it becomes a much lighter meal.

Ingredients

(serves 3-4)

  • 2 skinless chicken breasts, ca. 300 gr
  • 2-3 tbsp plain flour
  • 300 gr cremini or button mushrooms
  • 1 medium onion
  • 2 cloves of garlic
  • 100 ml fresh cream
  • 1-2 tsp Dijon mustard
  • 150 ml dry white wine
  • Zest of 1 lemon
  • A pinch of fresh rosemary, finely chopped
  • Salt, freshly ground black pepper and white pepper
  • Hazelnut oil, olive oil
  • A handful of fresh parsley, finely chopped

Step by step method

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  1. Slice the chicken breasts into finger sized thin strips and place them in a dish to coat them with flour.
  2. Peel onion and garlic cloves and cut them into thin slices.
  3. Clean mushrooms and cut into ½ cm slices.
  4. Heat a wok or other similar large skillet over high heat, add vegetable oil then sautée the onions and mushrooms. Then add garlic, sautée shortly and set aside.
  5. Add some more vegetable oil to your skillet and sautée the chicken strips over high heat. It may be a good idea to do this in two batches in order to prevent the chicken from letting out their juices. If you put all the chicken pieces at once the cooking temperature in the skillet will decrease, causing the meat to release its juices and kind of start boiling in its own liquid.
  6. Once all the chicken pieces have been sautéed add the mushrooms and stir gently. Then add white wine and lower to medium heat. Mix well until white wine evaporates.
  7. Add some finely grated lemon zest and the rest of the seasonings to your taste. Spare some lemon zest to sprinkle on top when serving. Next, add mustard and cream and mix well over low heat. If you want you can add a couple of tablespoons of lemon juice as well. If your sauce becomes too thick you can add a little bit of chicken stock or some of the boiling water of the pasta until your sauce reached the desired consistency – not too thick and sticky but rather creamy and a bit on the runny side.
  8. Set your sauce aside and keep warm while you cook your pasta in boiling water with plenty of salt added (I use ca.1 tsp per 100 gr of pasta) If you are using pappardelle 350 gr will suffice for 3-4 servings. Of course you may use any other pasta to your preference and it doesn’t have to be wholewheat either. But keep in mind that creamy sauces like this one go best with flat types of pasta, like pappardelle or tagliatelle.
  9. Cook your pasta approximately for 7 minutes, or to your taste. Drain, place back in pot and drizzle with a little bit of olive oil.
  10. Place pasta in the serving dishes and make a small well in the middle. Put the sauce in the middle, add some lemon zest and chopped parsley and serve hot.