Chicken Stroganoff (Estrogonofe de Frango)

1. In a large pan, heat the oil over medium heat and sauté the onion and garlic until golden.
2. Add the chicken cubes and cook until browned on all sides.
3. Stir in the sliced mushrooms and cook for a few more minutes.
4. Add the tomato sauce, mustard, and ketchup, mixing well.
5. Cook for about 10 minutes, stirring occasionally, until the chicken is fully cooked.
6. Lower the heat and add the heavy cream, stirring well to combine.
7. Season with salt and pepper to taste.
8. Cook for another 2-3 minutes without letting it boil to prevent the cream from curdling.
9. Turn off the heat and garnish with chopped parsley before serving.

Recipe & Photo Credit: Culinaria de Portugal