Brazilian Chicken Stroganoff recipe

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Ingredients

3 tablespoons olive oil, divided
1 onion, thinly sliced
3 cups mushrooms, sliced
2 cloves garlic cloves, crushed
2 skinless, boneless chicken breasts, thinly sliced
salt and ground black pepper to taste
1 (14.5 ounce) can stewed tomatoes, blended
1 (7.6 ounce) can table cream

Nutrition Info

440 calories
carbohydrate: 14.4 g
cholesterol: 72.9 mg
fat: 28.7 g
fiber: 2.7 g
protein: 28.4 g
saturatedFat: 11.8 g
servingSize: -
sodium: 366.1 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons olive oil in a skillet over medium-low heat. Place onions to the skillet, cook and stir until the onions are soft, 5 to 7 minutes. Add mushrooms and garlic, cook and stir until mushrooms are soft, 7 to 10 minutes. Pour the mushroom mixture into a bowl.

  2. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Place chicken in the skillet, cook until the chicken is golden brown and no longer pink in the center, 7 to 10 minutes per side. Stir the mushroom mixture in with the chicken and season with salt and pepper. Add tomatoes, cook and stir until tomato juice begins to simmer, 5 to 7 minutes. Stir in table cream, simmer until flavors are combined, 1 to 3 minutes.

Recipe Yield

4 servings

Recipe Note

Delicious. This is a typical Brazilian comfort dish. We would eat this at least once a month at my house. Kids love it. Serve with white rice and potato stix.

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