Brazilian Chicken Breast Strogonoff with Mushrooms

Ingredients

• 1 lb Chicken Breast, cut into strips
• 8 oz Mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 3 tbsp ketchup
• 1 tbsp Dijon or yellow mustard
• ¾ cup heavy cream (or table cream)
• 2 tbsp oil
• 1½ cups shoestring potato sticks (batata palha)
• Cooked white rice, salt, and pepper

Method

1. Season the Chicken Breast and sear it in oil over medium-high until golden and cooked to 165°F, 5–6 minutes. Set aside.
2. In the same pan, brown the Mushrooms until their moisture cooks off, then soften the onion and garlic, 3–4 minutes.
3. Stir in ketchup and mustard for 1 minute, return the Chicken Breast, then pour in the cream and simmer gently 2–3 minutes until rosy and spoon-coating. Don't boil hard once the cream is in.
4. Taste for salt and pepper — it should be creamy, tangy, and a little sweet, exactly like a Brazilian birthday lunch.
5. Serve over rice and bury the top in crispy potato sticks at the very last second.