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Chicken & Mushroom Stroganoff

 

Chicken & Mushroom Stronganoff 600_600_434

Method

Heat the butter and oil in a large frying pan. Cook the onion for 3 – 4 minutes until soft and beginning to colour. Add the chicken and cook for 5 – 7 minutes until golden brown.

Add the mushrooms; cook until soft and most of the liquid has simmered off.

Add the wine and boil for 5 minutes to reduce by half. Then add the stock, mustard and soured cream and bring to the boil. Season and add the parsley.

Serving

Serve immediately over noodles or rice.

Ingredients

Serves 4

4 skinless Red Tractor chicken fillets cut into strips
1 knob of butter
2 tsp oil
1 small onion, finely sliced
150g chestnut mushrooms, sliced
75ml white wine
75ml chicken stock
1 tsp whole grain mustard
1 x 150ml tub soured cream
bunch of fresh parsley or thyme, chopped
salt and freshly ground black pepper