Chicken and Mushroom Stroganoff | Video
Creamy classic stroganoff loaded with chicken and mushrooms! Perfect for cool winter days!
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Servings
Ingredients
- 2 tablespoons oil
- 700 g boneless chicken (chicken thigh or breast), cut into strips
- 1 cup chopped onions
- 2 garlic cloves peeled and chopped
- 2 cups sliced mushrooms
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
- 1 tablespoon tomato paste
- ¼ cup sour cream
- 2 teaspoons corn flour mixed with ½ cup water
- Salt and pepper to taste
- Chopped parsley to serve (optional)
Instructions
- Heat 1 tablespoon oil in a large frying pan over high heat.
Add chicken strips. Stir fry 3-4 minutes or until it turns brown. Remove from pan. Set aside. - Add 1 tablespoon oil to the same pan over medium-high heat.
Add onions, garlic and mushrooms. Cook, stirring occasionally, for 3-4 minutes or until onions are soft and mushrooms are tender. - Add Dijon mustard, tomato paste and chicken stock. Season
with salt and pepper. If you are using salted chicken stock, make sure you add less salt to the stroganoff. - Return browned chicken to the pan. Add corn flour-water
mixture. Stir to combine. Simmer 5-8 minutes or until the sauce thickens. - Add sour cream. Stir. Heat through.
- Garnish with chopped parsley.
Video
Notes
- If you don't like mushrooms, substitute with same amount of chicken
Nutrition
Serving: 1g | Calories: 506kcal | Carbohydrates: 15g | Protein: 56g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Cholesterol: 166mg | Sodium: 525mg | Fiber: 3g | Sugar: 7g