A limited time in the kitchen for an excellent result! It's a classic of Russian cuisine, likely named after Count Paul Stroganov, a 19th-century Russian diplomat. This version replaces the original "Beef Stroganoff" with chicken.
Clean the mushrooms, rinse them, and dry them. Slice them. Heat half of the butter in a skillet, add the mushrooms, season with salt and pepper. Allow them to cook over medium heat until all the water evaporates.
Meanwhile, cut the chicken into strips (about 5 x 1 cm). Chop and mince the parsley. Heat the remaining butter in a pan. Sear the strips for 5 minutes over high heat, stirring constantly, then remove from heat and flambé with the warmed brandy.
In a saucepan over low heat, pour the mustard and cream over the chicken, season with salt and pepper, and mix. Bring salted water to a boil in a large pot. Add the parsley and paprika to the chicken mixture, stirring for 1 minute. Add the noodles to the boiling water and cook according to the time indicated on the package. Drain.
To finish, serve the chicken with the mushrooms on a bed of tagliatelle. Enjoy your meal!
0 servings
4
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