Chicken & Mushroom Stroganoff
Ingredients
- 2 chicken breasts (about 300 g total), diced
- 200 g mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp butter (or extra olive oil)
- 1 tbsp plain flour
- 200 ml chicken stock
- 100 g Greek yoghurt or light sour cream
- 1 tsp Dijon mustard (optional)
- Salt & black pepper, to taste
- Fresh parsley, chopped (to serve)
- Serve with egg noodles, mashed potatoes, or a side of steamed greens
How to preprare
- Heat oil and half the butter in a large pan. Sauté chicken until lightly golden and cooked through, then set aside.
- In the same pan, melt remaining butter and cook onion, garlic, and mushrooms until softened and golden.
- Sprinkle over the flour and stir for 1 minute. Gradually pour in chicken stock while stirring, then simmer until the sauce thickens.
- Reduce heat and stir in yoghurt and mustard (if using), then return the chicken to the pan and heat through gently—don’t boil.
- Season to taste, scatter parsley on top, and serve immediately with your chosen accompaniment.
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