Easy Chicken and Mushroom Stroganoff Recipe
4 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion (finely chopped)
- 2 Garlic Cloves (chopped)
- 3 Chicken Breasts (cut into bitesize pieces (or use 200-300g of leftover cooked chicken))
- 200 g Chestnut Mushrooms (sliced)
- 1 tbsp Tomato Puree
- 300 ml Chicken Stock
- 1 tsp Dijon Mustard
- 1 tbsp Smoked Paprika
- 1 tsp Italian Herb Seasoning
- 250 ml Crème Fraiche (or use soured cream)
- 1 tbsp Parsley (chopped)
- 2 tbsp Thickening Granules (or use a cornflour and water paste to thicken.)
Method
- In a large frying pan or shallow casserole, fry the onion and garlic until soft (about 4 minutes).
- Turn the heat up and add the chicken pieces (if using fresh chicken breast) and mushrooms. Cook until the chicken changes colour, stirring often.
- Add the tomato puree, chicken stock, smoked paprika, dried Italian herbs and mustard. Simmer for 10 minutes on a medium heat.
- Stir through the crème fraiche (and leftover roast chicken if you're not using fresh chicken breast pieces), season with salt and pepper, and garnish with chopped parsley. If the sauce needs thickening, sprinkle in 2 tablespoons of thickening granules. Alternatively, use a cornflour and water paste (cornflour slurry) and whisk it into the pan. Serve with more paprika.