Romanian Chicken and Mushrooms Stroganoff | Ciulama de Pui cu Ciuperci

 - 8 ounces of mushrooms
 - Half a chicken breast, boneless
 - 2 tablespoons of shredded parsnip
 - 4 baby carrots, diced small
 - Half an onion
 - 3-4 small cherry tomatoes, diced
 - 2 tablespoons of shredded zucchini or squash
 - 3-4 tablespoons of oil
 - 3-4 tablespoons of flour
 - 2 cups of sour cream
 - 1 cup finely chopped dill
 - Spices: salt, pepper

 - Boil the chicken breast, mushrooms, parsnip, carrots, onion, tomatoes, and zucchini/squash in 6 cups of water.  This will last about 30 minutes, and it will look similar to a soup.  Wait for this to be ready before you proceed to the next step.
 - In a deep cooking pot, place 3-4 tablespoons of oil.  Heat it up.
 - Carefully sprinkle the flour over the hot oil, one tablespoon at a time, and mix till uniform.
 - Use a ladle to transfer the cooked meat and veggies soup (together with the liquid) to the pot with the flour and the oil.  Transfer one full ladle, then mix till uniform.  Only then you may proceed to transfer the next full ladle.
 - Cook everything for another 5 minutes.
 - Add the sour cream and the spices, and mix till uniform.  Cook for another 5 minutes.
 - Remove from heat.
 - Add the chopped dill, and mix.

 - Serve with polenta.  I like to let the polenta cool, then slice it carefully, and use some of these slices to decorate the dish.