Chicken strogonoff

Directions

• In a large skillet, heat vegetable oil and 1 tablespoon butter over medium-high heat.
• Add the chopped onion and garlic to the skillet and sauté until soft and lightly browned.
• Add the chicken cubes to the skillet and cook until golden brown on all sides. 
  Season with salt and pepper to taste.
• If using mushrooms, add them to the skillet and saute for a few more minutes, until they are soft.
• Add the ketchup, mustard and Worcestershire sauce to the skillet. 
  Stir well to incorporate all ingredients.
• Reduce the heat to medium-low and add the cream to the skillet. 
  Stir gently so that the cream mixes with the rest of the ingredients.
• Let the stroganoff cook for another 5-10 minutes, just to warm the cream completely. 
  Avoid boiling so as not to curdle the cream.
• Remove the skillet from the heat and add the remaining tablespoon of butter. 
  Stir until the butter melts and blends into the sauce, making it glossy and creamy.
• Sprinkle chopped parsley over the stroganoff before serving.
• Serve the chicken stroganoff accompanied by white rice, french fries, straw potatoes or pasta, according to your preference.