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    Chicken & mushroom stroganoff with wild rice

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    Chicken & mushroom stroganoff with wild rice

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    2 tbsp olive oil
    2 large chicken breasts
    1 large onion, halved and finely sliced
    2 cloves garlic, finely sliced
    250g portabellini mushrooms, thickly sliced
    1 tsp Cooks’ Ingredients Smoked Paprika, plus extra to serve
    2 tsp plain flour
    2 x 250g packs wholegrain, wild & red rice
    200ml fresh Cooks’ Ingredients Chicken Stock
    ½ tsp Worcestershire sauce
    2-3 tbsp soured cream
    ¼ x 25g pack flat leaf parsley, leaves roughly chopped 


    1. Heat 1 tbsp oil in a large sauté pan or shallow casserole over a high heat. Slice the chicken as thinly as you can then, when the oil is smoking hot, add it to the pan. Leave for a minute, then season and stir, frying for 1-2 minutes until cooked through, there is no pink meat and the juices run clear. Tip out of the pan and set aside on a plate.

    2. Return the pan to a medium heat with the remaining oil. Add the onion, garlic and a pinch of salt and fry for 2-3 minutes, until starting to soften. Add the mushrooms and cook for 5 minutes, then add the paprika and stir for a minute, followed by the flour. Meanwhile, cook the rice according to pack instructions.

    3. Stir the stock and Worcestershire sauce into the pan and bring to a simmer, bubbling gently for 2 minutes. Return the chicken and any resting juices to the pan and heat through for a final minute. Take off the heat and stir in the soured cream. Scatter with parsley and an extra pinch of paprika, then serve with the rice. 

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    Cook’s tip Thinly slicing the chicken breasts and frying them first, before adding them back to the stroganoff sauce just before serving, is a great way to ensure this lean cut of chicken doesn’t dry out.


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