Brazilian Chicken Stroganoff
Heat 2 tablespoons olive oil in a skillet over medium-low heat. Place onions to the skillet; cook and stir until the onions are soft, 5 to 7 minutes. Add mushrooms and garlic; cook and stir until mushrooms are soft, 7 to 10 minutes. Pour the mushroom mixture into a bowl.Advertisement
Heat 1 tablespoon olive oil in the skillet over medium-high heat. Place chicken in the skillet; cook until the chicken is golden brown and no longer pink in the center, 7 to 10 minutes per side. Stir the mushroom mixture in with the chicken and season with salt and pepper. Add tomatoes; cook and stir until tomato juice begins to simmer, 5 to 7 minutes. Stir in table cream; simmer until flavors are combined, 1 to 3 minutes.
Canned mushrooms can be substituted for fresh mushrooms.
Table cream can usually found by the evaporated milk at the supermarket. If you can't find it you can also use heavy cream but beat it until you get a harder consistency.
You can flambe the chicken with cognac which gives it a nice taste, I never have cognac so I don't.
Shredding the chicken after cooking it can be substituted for slicing it.