Quick Chicken Stroganoff with Cream, Ketchup & Mushrooms

Ingredients

• 600 g boneless skinless chicken breast, cut into cubes (about 1.3 lb)
• 1 tbsp (15 ml) oil
• 1 tbsp (15 g) butter
• 1 medium onion, chopped (about 120 g)
• 2 garlic cloves, minced
• 1 can (200 g) sliced button mushrooms, drained
• 4 tbsp (60 g / 1/4 cup) ketchup
• 1 carton (200 g / 200 ml) heavy cream
• 1/2 cup (120 ml) water
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley for garnish
• 2 cups cooked white rice (for serving)
• 1 cup crispy shoestring potatoes (batata palha) for serving

Instructions

1. Season the chicken cubes with salt and freshly ground black pepper.
2. Heat the oil and butter in a large skillet over medium heat and brown the chicken in quick batches so it doesn't release water; set the seared chicken aside.
3. In the same pan, sauté the onion until translucent, add the garlic and cook for about 30 seconds until fragrant.
4. Return the chicken to the pan, add the drained mushrooms and stir to combine.
5. Add the ketchup and water, scraping up any brown bits from the pan; bring to a simmer for 2–3 minutes to reduce slightly.
6. Remove from heat, stir in the heavy cream and adjust salt and pepper; warm only until the sauce is smooth—do not boil to prevent curdling.
7. Sprinkle with chopped parsley and serve immediately with cooked white rice and crispy shoestring potatoes on the side.

Tips

• Searing the chicken over high heat prevents it from becoming overcooked and releasing excess liquid, keeping the pieces firm.
• Do not let the cream boil after adding it; just warm it so the sauce stays creamy.
• For more flavor, add 1 teaspoon Dijon mustard to the ketchup mixture before adding the cream.

Variations

• Replace the canned mushrooms with sliced fresh mushrooms and sauté until golden for a deeper flavor.
• Use half heavy cream and half plain yogurt (at room temperature) for a slightly lighter sauce.

FAQ