Chicken Stroganoff


1 pound chicken breast, cut into 1.5 inches cubes
1/2 teaspoon salt
4 tablespoons butter
1 onion, grated
3 tablespoons white wine
7 ounnces sliced ​​mushrooms
1 tablespoon sweet paprika powder
3 tablespoons ketchup
1/2 tablespoons mustard
1 cup water
2 teaspoons White miso seasoning
100g of cream cheese
milk for taste


Season chicken with salt. Put the butter in a saucepan over medium heat to warm. Add onion and saute for 3 minutes. Place the chicken and saute until browned. Add the wine and let it evaporate. Place the mushrooms, paprika, ketchup, mustard and White miso seasoning and water. Cook over low heat for 10minutes. Turn off the heat and add the cream cheese. If the stew are too sticky add milk. Serve with white rice.