 Chicken and Mushroom Stroganoff
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4
Deliciously rich and creamy, this comforting dinner is simple to make, ready in minutes and will warm you from the inside out. If cooking for the whole family you can replace the wine with additional stock.
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.
Ingredients
4 British chicken skinless fillets cut into strips
1 knob of butter
2 tsp oil
1 small onion, finely sliced
150g chestnut mushrooms, sliced
75ml white wine
75ml chicken stock
1 tsp whole grain mustard
1 x 150ml tub soured cream
bunch of fresh parsley or thyme, chopped
salt and freshly ground black pepper
Method
1) Heat the butter and oil in a large frying pan. Cook the onion for 3 – 4 minutes until soft and beginning to colour. Add the chicken and cook for 5 – 7 minutes until golden brown.
2) Add the mushrooms; cook until soft and most of the liquid has simmered off.
3) Add the wine and boil for 5 minutes to reduce by half. Then add the stock, mustard and soured cream and bring to the boil. Season and add the parsley.
4) Serve immediately over noodles or rice.
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Nutritional Information
| Calories |
226 kcal |
101 kcal |
| Protein |
31.2 g |
11.8 g |
| Carbohydrates |
3 g |
1.2 g |
| Fat |
13.2 g |
5 g |
| Saturated Fat |
6.4 g |
2.4 g |
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