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- Chicken & Mushroom Stroganoff
Recipes - Dinner
INGREDIENTS: (Serves 4)
- 400g Chicken Breast - Skinless & Raw
- 1 Medium Onion Sliced
- 2 Garlic Cloves Crushed
- 200g Chestnut Mushrooms Sliced
- 100g Button Mushrooms Sliced
- 1 Tablespoons (level) Plain White Flour
- 1 Teaspoon (level) Paprika
- 1/2 Beef Stock Cube to make 250ml Stock
- 1 Tablespoon Worcestershire sauce
- 250g Spinach
- 2 Tablespoons (level) Half Fat Créme Frâiche
- Basmati Microwavable Rice
- Green Beans
- Fry Light
MACROS:
- 397 Calories
- 51g Carbs
- 40g Protein
- 6g Fat
METHOD:
- Spray frylight onto a nonstick frying pan over a medium-high heat. Cook the thinly sliced chicken, stirring, for 5 minutes or until browned. Transfer to a plate.
- Turn the heat down to medium. Cook the onion, stirring, for 5 minutes or until softened. Add the garlic and mushrooms and cook, stirring, for 5 minutes or until the mushrooms are golden and tender.
- Add the flour and paprika and cook, stirring, for 1 minute or until fragrant. Add the stock and Worcestershire sauce and bring to the boil. Return the chicken to the pan. Reduce the heat and simmer, uncovered, for 5-7 minutes or until the sauce has thickened slightly and the chicken is cooked through.
- Meanwhile, cook rice as per packet instructions and cook broccoli.
- Stir the créme fraîche into the chicken mixture and cook for another minute, or until heated through. Serve the stroganoff with rice and green beans.
- Serve