Chicken stroganoff
Chicken stroganoff with tender chicken pieces in a glossy creamy mushroom sauce, served over pasta, creating a warm, comforting dish with rich colour, shine and inviting texture.
Equipment
- frying pan
Ingredients
- 1 tbsp olive oil
- 15 g unsalted butter
- 150 g mushrooms, halved (or sliced if larger)
- 1 onion, finely chopped
- 1 tsp garlic puree
- 3 skinless boneless chicken breasts, cut into bite-sized pieces
- 50 ml white wine
- 1 tbsp tomato purée
- 1 tsp paprika
- 300 ml chicken stock
- 100 ml soured cream
- 1 tsp dried parsley
- salt and freshly ground black pepper
Instructions
- Heat the oil and butter, non-stick frying pan over a medium heat. Add the mushrooms, onions and garlic fry for around 5 minutes, or until lightly golden-brown. Remove from the pan and set aside.
- Return the pan to the heat and fry the chicken for 8-10 minutes, or until lightly browned and cooked through.
- Add the wine and stir until all the wine has evaporated.
- Return the mushrooms and onions to the pan, add the tomato purée and paprika and stir together.
- Add the stock bring to a boil then lower the heat and then reduce by a third. Add the soured cream and parsley and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.
- Seasoning to taste. Serve with plain boiled rice, green veg and warm buttered French baguette.