Chicken Stroganoff

Chicken Stroganoff – Easy! 4 Servings 


1 ½ tablespoons Bittersweet Tandoori Blend’ (divided)
½ cup sour cream (Tatua Sour Cream works really well here) or creme fraiche
2 medium onions, coarsely chopped
4 tablespoons olive oil
1 boneless, skinless chicken breast (approx 1 kg) cut into 8 pieces 


      Mix ½ tablespoon Bittersweet Tandoori with 1/2 cup sour cream, reserve. Heat olive oil in deep-sided fry pan. Add onions and sauté until clear, about 10 minutes. Sprinkle with remaining 1 tablespoon of Bittersweet Tandoori, add chicken and stir well. Cover and cook approx 30 minutes stirring occasionally, until chicken is done and juices run clear. Remove chicken to heated platter and stir in seasoned sour cream mixture to taste. Bring to heat but do not boil. Drizzle onion/sour cream mixture over chicken on platter and serve immediately.

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