Creamy Chicken Stroganoff

Recipe tags

• Family Favourite
• Dinner

Ingredients

• 225 g Long Grain Rice
• 450 g Chicken Breast
• 1 item Onion
• 150 g Mushrooms
• 250 ml Sour Cream
• 1 item Chicken Stock Cube
• 1 tsp Dijon Mustard
• 1 tsp Paprika
• 1 tbsp Plain Flour
• 3 tsp Chopped Garlic
• 1 tbsp Olive Oil
• 1 pinch Salt
• 1 pinch Pepper
• 1 tbsp Fresh Parsley

Method

1. Chop the chicken into small pieces. Slice the onion and mushrooms.
2. Heat the olive oil in a large frying pan and add the chicken, sprinkle over the flour, paprika, garlic, some salt and pepper. Stir well and fry for around 5 minutes on medium/low heat.
3. Meanwhile, boil the rice in a separate saucepan for around 15 minutes. Chop the parsley. Make 300ml of stock from the chicken stock cube.
4. Add the mushrooms and onions to the chicken mixture. Stir well and fry for another 5 minutes until softened.
5. Add the stock and mustard to the frying pan and stir well. Simmer for around 5 minutes whilst the sauce starts to thicken.
6. Add the sour cream to the frying pan. Stir well to combine and season with salt and pepper. Leave to simmer for a few minutes whilst the rice is finishing.
7. Serve the stroganoff with the boiled rice and sprinkle with chopped fresh parsley.

Notes

• This traditional dish is so easy to make and so tasty, a must for your recipe rotation.

Swaps and substitutes

• You can use Creme Fraiche instead of Sour Cream in this recipe. I prefer Sour Cream as it gives it that stroganoff tanginess.
• This dish is also great served with roast or mashed potatoes.

No-waste tips

• Mushrooms are a fresh item, so if you have some left over be sure to check out other recipes with mushroom in the same week.