Ingredients:
Cooking Method:
Chicken Stroganoff
4 chicken breasts cut into strips
1 small onion, finely sliced
150g mushrooms, sliced
75ml white wine
75ml chicken stock
2 teaspoons of paprika
150ml soured cream
1 knob of butter
1 tablespoon of olive oil
A small bunch of fresh parsley, chopped
salt and freshly ground black pepper
1 small onion, finely sliced
150g mushrooms, sliced
75ml white wine
75ml chicken stock
2 teaspoons of paprika
150ml soured cream
1 knob of butter
1 tablespoon of olive oil
A small bunch of fresh parsley, chopped
salt and freshly ground black pepper
Heat the butter and oil in a large frying pan and fry the onion for a 2-3 minutes.
Then add the chicken and cook until nicely coloured (by this time your onion should have also softened).
Next add the mushrooms and the wine and cook until the wine has reduced by half. Now add the stock and simmer for about 5 minutes.
Add the soured cream, paprika, salt, pepper and parsley and bring to the boil. Remove from the heat and serve immediately.
Then add the chicken and cook until nicely coloured (by this time your onion should have also softened).
Next add the mushrooms and the wine and cook until the wine has reduced by half. Now add the stock and simmer for about 5 minutes.
Add the soured cream, paprika, salt, pepper and parsley and bring to the boil. Remove from the heat and serve immediately.
Our Chicken Stroganoff recipe is a lovely creamy chicken meal, cooked with white wine. Serve it with rice or a selection of vegetables and potatoes. Try adding a dash of Worcester sauce before adding the cream.
Serves 4
