Chicken stroganoff
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
An easy creamy chicken stroganoff recipe that’s on the table in less than half an hour. Made with chicken breast, soured cream and fresh herbs it's a luxurious dinner that works well with rice, pasta or mashed potatoes.
Each serving provides 356 kcal, 34g protein, 9g carbohydrates (of which 8g sugars), 20g fat (of which 11g saturates), 2.5g fibre and 0.4g salt.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 400g/14oz chestnut mushrooms, halved
- 2 red onions, chopped
- 2 garlic cloves, finely chopped
- 3 skinless, boneless chicken breasts, cut into bite-sized pieces
- 300ml/10fl oz chicken stock
- 1 tbsp tomato purée
- 1 tbsp wholegrain mustard
- 1 tbsp sweet smoked paprika
- 250ml/9fl oz soured cream (use reduced fat soured cream if preferred)
- small handful chopped tarragon or parsley
- salt and freshly ground black pepper
Method
Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions and garlic and stir-fry for 3–4 minutes, or until lightly golden-brown. Transfer to a bowl or plate (with all the pan juices) and set aside.
Return the pan to the heat and stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard and smoked paprika, and season well with salt and pepper.
Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped tarragon or parsley and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.
Check the seasoning and add salt and freshly ground black pepper to taste. Serve in warmed bowls.
Recipe tips
This recipe can be frozen for up to 3 months, but be careful when reheating as intense heat could make the sauce split (when the sauce becomes grainy). If yours does split, it's still safe to eat, but the texture won't be as silky.
You can replace the chicken breasts with thigh meat if you prefer, but this will increase the overall calories.
Reduced fat soured cream is available in large supermarkets, be aware that it does split easily. Make sure you use a low heat after stirring it into the sauce (as directed in step 3).
