Creamy Chicken Stroganoff


  • 2 pounds chicken breast, cut in bite-size pieces
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 3 tablespoons tomato paste
  • 1/3 cup ketchup
  • 2 cups mushrooms, sliced
  • 1 cup table cream or creme fresh

In a large sauce pan, heat 2 tablespoons of butter on high heat. Sear the chicken well. Add the onions and garlic and cook for about 3 minutes. Turn the heat down to medium and add the tomato paste and ketchup. Fold in the mushrooms and table cream, and let it cook about 8 to 10 minutes. Serve hot over a bed of white rice.