Chicken Stroganoff

Chicken Stroganoff

Serves 4
Time required: 30 minutes


1 tbsp Extra Virgin Olive Oil
1 tbsp butter
400g Swiss Brown Mushrooms, halved
2 red onions, chopped
2 garlic cloves, finely chopped
3 Free Range Chicken Breast Fillets, cut into bite-sized pieces
300ml Chicken Stock
1 tbsp tomato purée
1 tbsp wholegrain mustard
1 tbsp sweet smoked paprika
250ml soured cream (use reduced fat soured cream if preferred)
small handful chopped tarragon or parsley
salt and freshly ground black pepper


  1. Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions and garlic and stir-fry for 3–4 minutes, or until lightly golden-brown. Transfer to a bowl or plate (with all the pan juices) and set aside.
  2. Return the pan to the heat and stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard and smoked paprika, and season well with salt and pepper.
  3. Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped tarragon or parsley and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.
  4. Check the seasoning and add salt and freshly ground black pepper to taste. Serve in warmed bowls.

Recipe and image credit: BBC

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