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Chicken stroganoff


Serves: 2, easily doubled
timePrep time: 20 mins
timeTotal time:
Chicken stroganoff
Recipe photograph by Stuart West
Try our healthier, but no-less-comforting, take on the Russian classic

Serves: 2, easily doubled
timePrep time: 20 mins
timeTotal time:

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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

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. 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

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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