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Chicken & mushroom stroganoff with wild rice
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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.
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.
Typical values per serving:
1 of your 5 a day/low in saturated fat
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