Chicken and mushroom stroganoff

Chicken and mushroom stroganoff_60474

Serves: 4


  • 4 skinless Red Tractor chicken fillets cut into strips
  • 1 knob of butter
  • 2 tsp oil
  • 1 small onion, finely sliced
  • 150g chestnut mushrooms, sliced
  • 75ml white wine
  • 75ml chicken stock
  • 1 tsp whole grain mustard
  • 1 x 150ml tub soured cream
  • bunch of fresh parsley or thyme, chopped
  • salt and freshly ground black pepper


  1. Heat the butter and oil in a large frying pan. Cook the onion for 3 – 4 minutes until soft and beginning to colour. Add the chicken and cook for 5 – 7 minutes until golden brown.
  2. Add the mushrooms; cook until soft and most of the liquid has simmered off.
  3. Add the wine and boil for 5 minutes to reduce by half. Then add the stock, mustard and soured cream and bring to the boil. Season and add the parsley.
  4. Serve immediately over noodles or rice.

Last edited: 25 January 2019 at 16:34

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