Chicken Stroganoff
Use chicken thigh fillets if you prefer in this chicken stroganoff, and use half-fat soured cream for a lighter version. Enjoy with pasta, mash or rice.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat half the oil in a frying pan and fry the chicken pieces over a medium high heat, stirring frequently. until golden brown. Season and transfer to a plate.
Step 2
Heat the remaining oil and lower the heat to medium. Fry the onion for 6-8 mins until softened but not golden, then stir in the garlic and paprika. Fry for a minute until fragrant, then pour in the stock, and add the Dijon and Worcestershire sauce. Tip in the seared chicken with any resting juices, and simmer for 5-6 mins until reduced slightly and the chicken is cooked through.
Step 3
Over a low heat, stir in the soured cream until just combined to create a creamy sauce, and it’s just started to simmer. Scatter over the parsley and serve with rice, heated according to the packet instructions.
- Ingredients
- Based on 4 servings
-
1 tbsp Sweet Paprika 1x Prymat Sweet Paprika 20g -
200g Soured Cream, or Crème Fraiche 1x Sainsbury's Soured Cream 300ml -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
4 Skinless Chicken Breasts, cut into chunks 2x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 320g -
2 Onions, finely chopped 2x Sainsbury's Onions Loose -
4 Garlic Cloves, crushed 1x Sainsbury's Garlic -
400ml Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
4tsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
2 tbsp Worcestershire Sauce 1x Sainsbury's Worcester Sauce 150ml -
15g Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
2 pouches Cooked Rice, mash or pasta to serve 2x Ben's Original Classic Long Grain Microwave Rice 220g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g