Chicken Stroganoff
Serving size: Serves 4
Cuisine type: RussianCooking time: Less than 30 minutes
Course: Main
This recipe can be made a day ahead.
INGREDIENTS
1 tablespoon olive oil
1 medium (150g) brown onion, chopped finely
2 teaspoons sweet paprika
250g button mushrooms, sliced
1 tablespoon Worcesterhire sauce
3/4 cup chicken stock
250ml light sour cream
1 cooked chicken
1 tablespoon seeded mustard
2 tablespoons chopped fresh tarragon leaves
METHOD
Heat the oil in a large pan and cook the oinon, stirring until soft. Stir in the paprika and cook, stirring, for two minutes. Add mushrooms and sauce and cook, stirring for about five minutes or until they are browned.
Stir in the stock and cream, bring to the boil then simmer uncovered, stirring occasionally, for about five minutes, or until the sauce has thickened slightly.
Meanwhile, remove the flesh from the chicken and slice it thickly. Add the chicken and mustard to the pan and stir until the chicken is heated through.
Stir in the tarragon and serve the stroganoff with fettuccine, if desired.
Not suitable to freeze.
Not suitable to microwave.
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