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Chicken stroganoff
Chicken stroganoff
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Creamy chicken stroganoff paired with fluffy rice, perfect for a cozy Monday dinner.
Ingredients:
  • 4 (180g each) RSPCA Approved Chicken Breast Fillets, trimmed
  • 1 medium brown onion, thinly sliced
  • 1 garlic clove, crushed
  • 200g cup mushrooms, sliced
  • 5.00 gm sweet paprika
  • 48.80 gm worcestershire sauce
  • 255.00 gm chicken style liquid stock
  • 235.00 gm Light Sour Cream
  • Steamed white rice, to serve
  • Fresh chives, finely chopped, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Heat 1 tablespoon of oil in a flameproof baking dish over medium-high heat. Sear the chicken for 2 minutes on each side until lightly golden. Transfer to a plate.
  • - Turn the heat down to medium. Heat the remaining 1 tablespoon of oil in the pan. Add onion, garlic, and mushrooms. Sauté for 5 minutes or until the onion is softened. Stir in the paprika and cook for another minute. Pour in the worcestershire sauce and simmer until the liquid is reduced by half, about 2 minutes. Stir in the stock and simmer for an additional 3 minutes. Remove from heat.
  • Blend in tangy sour cream, add a dash of pepper, then nestle the chicken back in the dish. Transfer to the oven and bake for 30 minutes, rotating the chicken occasionally until it's perfectly cooked. Finish by garnishing with fresh chives and serve with fluffy steamed rice.

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