Berry Chicken Stroganoff (Print Version)
# Ingredients:
→ Main Ingredients
01 -
200g (7 oz) mushrooms, sliced
02 -
1 large onion, finely chopped
03 -
2 garlic cloves, minced
04 -
500g (1 lb) chicken breasts, cut into strips
→ For the Sauce
05 -
200ml (¾ cup) chicken stock
06 -
1 tbsp Dijon mustard
07 -
2 tbsp butter
08 -
100ml (½ cup) sour cream
09 -
1 tsp paprika
→ Seasoning & Garnish
10 -
A handful of fresh parsley, chopped
11 -
Salt and pepper, to taste
# Instructions:
01 -
Cut the chicken breasts into thin slices, sprinkle with salt and pepper, and leave on the side for a bit.
02 -
Warm up a tablespoon of butter in a big frying pan over medium heat. Toss in the chopped onion and garlic, and stir for about 5 minutes until soft and fragrant.
03 -
Pop the mushrooms into the pan and let them cook for around 5-7 minutes, bringing out their juices and turning golden.
04 -
Move the mushrooms over to one side of the pan. Add the other tablespoon of butter, then cook the chicken strips for 5-6 minutes or until golden and fully cooked.
05 -
Sprinkle the paprika and Dijon mustard over the chicken and mushrooms, stirring everything together to coat and combine.
06 -
Pour the chicken stock in and let it simmer for about 5 minutes, allowing it to thicken slightly.
07 -
Take the pan off the heat and stir the sour cream in until the sauce is smooth and creamy. Taste the sauce and tweak the seasoning if needed.
08 -
Scatter fresh parsley on top and enjoy hot with pasta, mashed potatoes, or rice.
# Notes:
01 -
Mary Berry's Chicken Stroganoff is creamy and packed with flavor, made with tender chicken, mushrooms, and onions in a tangy sauce.
02 -
A quicker, lighter take on the classic beef dish, this is perfect for squeezing into a busy evening.
03 -
Paprika and mustard bring a touch of warmth and depth, making this dish taste just right.
04 -
Serve it alongside mashed potatoes, noodles, or rice for a filling, comforting meal.