• 1.2 kilograms chicken
  • Flour
  • 50 grams of Butter
  • 6 green onions
  • 2 carrots
  • 1 cup of vegetable soup
  • 1/2 cup of white wine
  • 200 cc cream
  • 1 teaspoon of sweet paprika
  • 200 grams of peas
  • Oil
  • Salt and pepper
  • To accompany
  • 300 grams of mushrooms
  • 50 grams of butter
  • 500 grams rice


  1. Cut into strips the boneless chicken. Pass through flour, then sauté in oil and butter. Remove and reserve.
  2. Sautee the chopped green onions in butter. Once they are brown, add the carrots cut into slices, the soup, the white wine, the cream, the paprika, the salt and pepper.
  3. Cook over medium heat until it starts to boil. Lower the heat, add the chicken and wait until the meat is tender.
  4. Add the peas 10 minutes before the cooking is over.
  5. Cut the mushrooms in slices, sauté them in butter and serve over cooked rice with the hot stroganoff.
  6. Tip: Do not pour very small amounts of flour to the chicken strips, to avoid the preparation being filling-like.