Strogonoff de Frango (Chicken Stroganoff)
4 boneless, skinless chicken breasts cut into cubes
4 large tomatoes with the peel and seeds removed. (I just used a can of stewed tomatoes in the one that you ate today. )
1 onion finely chopped
Salt and pepper to your taste
2 tablespoons of ketchup
1 tablespoon of mustard
1 can (I used one pint heavy whipping cream) of cream
1 chicken bullion cube
Manner of Preparing
In a skillet or pan melt the butter and brown the finely chopped onion. Then add the chicken breasts cut and cubed and let it cook stirring it until it is cooked on all sides. When the chicken is cooked and tender then add the stewed tomatoes, chicken bullion cube, ketchup, and mustard and the salt and pepper as desired. The last thing to add is the cream. Let it simmer together for 10 or 15 minutes stirring gently now and then to keep it from sticking to the bottom of the pan. Serve over rice, or mashed potatoes or whatever your heart desires.
IF YOU WANT you can use two tablespoons of Cognac and flambé the chicken after it is cooked with the onions and butter before you add everything else. I’ve never flambéd anything on purpose in life, but you might be more adventurously intentional about it than I am.