Chicken Stroganoff Recipe Summary
Recipe Overview:Chicken Stroganoff is a healthier yet equally comforting take on the classic Russian dish. This recipe serves 2 people and can easily be doubled.
Ingredients:
120g basmati and wild rice mix, rinsed
320g pack of skinless chicken thigh fillets
3 tsp olive oil
200g chestnut mushrooms, sliced
1 tsp paprika
1 tbsp plain flour (or gluten-free plain flour if needed)
2 garlic cloves, crushed
250ml chicken stock (gluten-free if required)
100g lighter soured cream
½-1 tsp English mustard
1½ tbsp chopped tarragon
Cooking Instructions:
Cook the rice in boiling water for about 20 minutes or until tender. Drain, return to the pan, cover, and let it steam dry.
Slice the chicken into thick strips and season. Heat 2 tsp of oil in a large sauté pan and fry the chicken over high heat for 6-8 minutes until browned. Set aside.
Add the remaining 1 tsp of oil to the pan and fry the mushrooms with seasoning for 5 minutes until browned. Reduce to medium heat, return the chicken, and stir in paprika, flour, and garlic. Cook for 1 minute.
Gradually stir in the chicken stock and simmer uncovered for 8-10 minutes until the chicken is fully cooked and the sauce thickens slightly.
Stir in the soured cream, mustard, and most of the tarragon. Warm through gently.
Divide the cooked rice into two bowls, top with the Stroganoff, and garnish with the remaining tarragon before serving.
Enjoy this flavorful and comforting dish!