Chicken Stroganoff with rice

Chicken Stroganoff with rice

Over the years I have seen different versions of beef stroganoff.
It came in different colours and different flavours and made with white wine brandy and even vodka. The classical stroganoff is a creamy slightly sharp sauce that is made with sour cream, mushrooms shallots, seasoned with paprika pepper and the tail end of the fillet of beef cut into thin strips.
My recipe today is a slight variation of the classical sauce, I am not using sour cream,adding white vinegar to give it the sharpness and will be using chicken fillets instead of beef.
Again I look for the specials on offer in the supermarkets, today I got 4 Irish chicken fillets in Tesco for e 5. Total cost for 4 portions is less that e 8

Ingredients
4 Medium sized chicken fillets
500Ml Chicken stock (using cube)
1 medium sized diced onion
250g quartered mushrooms
250Ml pouring cream
1 Tablespoon of white vinegar
1 Level dessert spoon of paprika pepper
400g long grain rice
Roux;(This acts as a thickener for the sauce)
50g margarine
50g Flour
Method;
Melt the margarine in a pot
Add in the flour and mix on a low heat for 2 mins to cook flour
Leave to cool
Cut the chicken into thin strips
Season with pepper and dust with paprika
Fry in a wok in 2 lots
Remove from wok and keep warm
Add the onion and mushrooms to the wok
Fry without colour for 3 mins
Mix in the paprika pepper and vinegar
Continue cooking for a further 2 mins
Pour in the chicken stock
Bring to the boil and simmer for 5 mins
Sprinkle in the roux whisking continuously until sauce thickens
When reaches the required consistency mix in the cream
Add the cooked chicken to the sauce and allow to heat
Cook the rice as directed, wash off with hot water
Make a well on the plate with the rice
Place the chicken in the centre
Serve sprinkled chopped chives or parsley