© J Sainsbury plc 2020
Chicken stroganoff
Originally from Russia, stroganoff has been widely adapted and adopted around its core ingredients of sour cream, mustard and mushrooms. This chicken version is as delicious as it is simple to make. It’s also perfectly happy to be accompanied by pasta, noodles or - as here - rice.
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Ready in 40 minutes
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Cooking time 30 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 600g boneless skinless chicken, thinly sliced (thigh or breast as you prefer)
- A good grating of nutmeg (optional)
- 4 tbsp olive oil
- 2 large onions, thinly sliced
- 300g button mushrooms, left whole if small, or cut in 1/2
- 250ml reduced fat sour cream
- 1 tbsp Dijon mustard
- 150ml chicken stock
- salt & pepper
Method
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1
Season the chicken with salt, black pepper and nutmeg (if using), and leave for at least an hour in the fridge
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2
Cook the onions in 1tbsp oil in a large sauce pan a for 10-15 minutes soft and golden and sweet.
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3
Meanwhile, heat a frying pan until very hot, then add 2tbsp oil and the chicken and cook for about 5-7 minutes until beginning to brown and is just cooked through, then tip into the pan with the onion
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4
Add the remaining oil to the frying pan and cook the mushrooms for 3-5 minutes until softened. Tip into the saucepan with the onion and chicken
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5
Put the stock and mustard in the frying pan with the mushrooms and bring to the boil, stirring well. Add the sour cream and season to taste. Stir into the chicken in the saucepan and simmer gently for 5-10 minutes.
