Description
This delicious Chicken Stroganoff, inspired by Mary Berry, is made with chestnut mushrooms, red onions, garlic, skinless boneless chicken breasts, chicken stock, tomato purée, wholegrain mustard, sweet smoked paprika, soured cream, and fresh herbs. This tasty recipe creates a delicious dinner that takes about 30 minutes to prepare and serves up to 4 people.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 400g (14 ounces) chestnut mushrooms (cremini), halved or quartered if large
- 2 red onions, chopped
- 2 cloves garlic, finely chopped
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 300ml (1 1/4 cups) low-sodium chicken stock
- 1 tablespoon tomato purée (tomato paste)
- 1 tablespoon wholegrain mustard
- 1 tablespoon sweet smoked paprika
- 250ml (1 cup) soured cream (full-fat or reduced-fat), room temperature
- Small handful of fresh tarragon or parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Mushrooms & Aromatics: Heat the olive oil and butter in a wide, non-stick frying pan over medium heat. Add the mushrooms, chopped red onions, and finely chopped garlic. Stir-fry for 3-4 minutes, or until lightly golden brown and softened. Transfer the mushroom mixture (including any pan juices) to a bowl or plate and set aside.
- Cook Chicken: Return the pan to medium-high heat (add a touch more oil if needed). Add the bite-sized chicken pieces. Stir-fry for 6-7 minutes, or until the chicken is lightly browned and cooked through.
- Add Sauce Base: Pour in the chicken stock. Stir in the tomato purée, wholegrain mustard, and sweet smoked paprika. Season well with salt and freshly ground black pepper.
- Combine and Simmer: Return the cooked mushroom mixture to the pan with the chicken. Bring the mixture to a boil, then immediately reduce the heat to low.
- Add Sour Cream and Herbs: Stir in the room-temperature soured cream and chopped tarragon or parsley.
- Thicken: Continue to simmer gently over low heat for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly. Do not allow the sauce to boil vigorously after adding the sour cream.
- Serve: Taste the sauce and adjust seasoning with additional salt and freshly ground black pepper, if needed. Serve hot, often over rice, noodles, or mashed potatoes.
Notes
- Mushrooms: Chestnut (cremini) mushrooms are recommended, but white button mushrooms can be substituted.
- Chicken: Cut the chicken into uniform bite-sized pieces for even cooking.
- Mustard: Wholegrain mustard adds texture and tangy flavor. You can substitute Dijon mustard if preferred.
- Paprika: Sweet smoked paprika adds a lovely smoky depth. Regular sweet paprika can be used if smoked is unavailable.
- Soured Cream: Use room-temperature soured cream to help prevent curdling when adding it to the warm sauce. Do not let the sauce boil rapidly after adding the sour cream. Reduced-fat sour cream can be used.
- Herbs: Fresh tarragon or parsley adds brightness. Use whichever you prefer or have on hand.
- Serving Suggestions: Serve this Chicken Stroganoff traditionally over egg noodles, rice, or mashed potatoes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.