Chicken stroganoff
Serves: 2, easily doubled
![Chicken stroganoff](/uploads/media/720x770/09/12839-Chicken-stroganoffjpg.jpg?v=1-0)
Recipe photograph by Stuart West
Chicken stroganoff
Try our healthier, but no-less-comforting, take on the Russian classic
Serves: 2, easily doubled
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Nutritional information (per serving)
Calories
419Kcal
Fat
17gr
Saturates
6gr
Carbs
22gr
Sugars
2gr
Fibre
2gr
Protein
44gr
Salt
0.7gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 120g basmati and wild rice mix, rinsed
- 1 x 320g pack skinless chicken thigh fillets
- 3 tsp olive oil
- 200g chestnut mushrooms, sliced
- 1 tsp paprika
- 1 tbsp plain flour*
- 2 garlic cloves, crushed
- 250ml chicken stock*
- 100g lighter soured cream
- ½-1 tsp English mustard
- 1½ tbsp chopped tarragon
Step by step
- Bring a pan of water to the boil and cook the rice for about 20 minutes or until tender. Drain well, return to the pan, cover with a lid and allow to steam dry.
- Meanwhile, slice the chicken into thick strips and season. Heat 2 teaspoons of the oil in a large sauté pan and fry the chicken over a high heat for 6-8 minutes or until browned on all sides. Set aside on a plate.
- Add the remaining 1 teaspoon of oil to the pan and fry the mushrooms with seasoning for 5 minutes until browned. Reduce to a medium heat, return the chicken to the pan and stir in the paprika, plain flour and garlic; cook for 1 minute. Gradually stir in the stock and simmer uncovered for 8-10 minutes until the chicken is cooked through and the sauce has thickened slightly.
-
Stir in the soured cream, mustard and most of the tarragon; warm through gently. Divide the cooked rice between two bowls and spoon the stroganoff over. Garnish with the rest of the tarragon just before serving.
*Use gluten-free plain flour and check your stock is gluten-free, if required.