Brazilian-Style Stroganoff (Estrogonofe)

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized strips
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces white mushrooms, sliced
• 2 tablespoons cognac or brandy
• 1 cup tomato sauce
• 1/2 cup ketchup
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 4 cups cooked white rice, for serving
• 1 cup shoestring potato sticks, for topping

Method

1. 1

   Season the chicken strips with salt and pepper.

2. 2

   Heat the olive oil in a 9-inch skillet over medium-high heat. Add the chicken in a single layer and cook until browned on all sides and cooked through, about 6 to 8 minutes. Transfer to a plate.

   6:00 · Brown chicken
3. 3

   Reduce heat to medium and melt the butter in the same skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.

   4:00 · Soften onion
4. 4

   Add the garlic and mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 6 minutes.

   6:00 · Cook mushrooms
5. 5

   Pour in the cognac and cook, scraping up any browned bits from the bottom of the skillet, until mostly evaporated, about 1 minute.

6. 6

   Stir in the tomato sauce and ketchup and return the chicken and any juices to the skillet. Simmer, stirring occasionally, for 5 minutes to let the flavors meld.

   5:00 · Simmer sauce
7. 7

   Reduce heat to low and stir in the heavy cream, sour cream, and Dijon mustard. Simmer gently, stirring occasionally, until the sauce is heated through and slightly thickened, about 4 minutes. Do not let it boil.

   4:00 · Warm sauce through
8. 8

   Taste and adjust salt and pepper as needed, then stir in the parsley.

9. 9

   Serve hot over white rice, topped with a generous scattering of shoestring potato sticks.