A stock & herb mix, paprika flour and sour cream take this stroganoff dish from delish to sensational. Strips of golden chicken are enveloped by a creamy stroganoff sauce, featuring golden mushrooms and green spinach. Dished up with silky-smooth potato mash. Because your taste buds deserve a treat, Chef!
Chicken Stroganoff
Chicken Stroganoff
with mushrooms & buttery mash potatoes
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Button Mushrooms
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Onion
- Onions
- Paprika Flour
- Potato
- Sour Cream
- Spinach
- Stock & Herb Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
MASH
Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
SOME PREP
Boil the kettle. Dilute the stock & herb mix with 150ml of boiling water. Roughly slice the mushrooms. Peel and finely slice ½ the onion. Rinse the Spinach. Pat dry the Chicken with paper towel and cut into 1cm strips.
FRY THE STRIPS
Place a pan over high heat with a drizzle of oil. When hot, fry the strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour).
TIME TO SAUTÉ
Add the sliced Onion and fry until soft, 2-3 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 3-4 minutes (stirring occasionally).
JUST BEFORE SERVING
When the sauce has thickened, add in the Chicken, and simmer until the chicken is cooked through, 1-2 minutes. Remove from the heat, stir in the sour cream, seasoning, and the rinsed spinach until combined.
TIME TO EAT
Plate up the buttery mash and side with the silky Chicken stroganoff. Well done, Chef!
MASH
Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
SOME PREP
Boil the kettle. Dilute the stock & herb mix with 300ml of boiling water. Roughly slice the mushrooms. Peel and finely slice the onion. Rinse the Spinach. Pat dry the Chicken with paper towel and cut into 1cm strips.
FRY THE STRIPS
Place a pan over high heat with a drizzle of oil. When hot, fry the strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour).
TIME TO SAUTÉ
Add the sliced Onion and fry until soft, 3-4 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally).
JUST BEFORE SERVING
When the sauce has thickened, add in the Chicken, and simmer until the chicken is cooked through, 1-2 minutes. Remove from the heat, stir in the sour cream, seasoning, and the rinsed spinach until combined.
TIME TO EAT
Plate up the buttery mash and side with the silky Chicken stroganoff. Well done, Chef!
MASH
Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
SOME PREP
Boil the kettle. Dilute the stock & herb mix with 450ml of boiling water. Roughly slice the mushrooms. Peel and finely slice 1½ of the Onions. Rinse the Spinach. Pat dry the Chicken with paper towel and cut into 1cm strips.
FRY THE STRIPS
Place a pan over high heat with a drizzle of oil. When hot, fry the strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting as they colour).
TIME TO SAUTÉ
Add the sliced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 6-7 minutes (stirring occasionally).
JUST BEFORE SERVING
When the sauce has thickened, add in the Chicken, and simmer until the chicken is cooked through, 2-3 minutes. Remove from the heat, stir in the sour cream, seasoning, and the rinsed spinach until combined.
TIME TO EAT
Plate up the buttery mash and side with the silky Chicken stroganoff. Well done, Chef!
MASH
Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
SOME PREP
Boil the kettle. Dilute the stock & herb mix with 600ml of boiling water. Roughly slice the mushrooms. Peel and finely slice the Onions. Rinse the Spinach. Pat dry the Chicken with paper towel and cut into 1cm strips.
FRY THE STRIPS
Place a pan over high heat with a drizzle of oil. When hot, fry the strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting as they colour).
TIME TO SAUTÉ
Add the sliced Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 7-8 minutes (stirring occasionally).
JUST BEFORE SERVING
When the sauce has thickened, add in the Chicken, and simmer until the chicken is cooked through, 2-3 minutes. Remove from the heat, stir in the sour cream, seasoning, and the rinsed spinach until combined.
TIME TO EAT
Plate up the buttery mash and side with the silky Chicken stroganoff. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Chicken Stroganoff?
The preparation time for Chicken Stroganoff with mushrooms & buttery mash potatoes is between 25 and 30 minutes.
What is the total time required to make Chicken Stroganoff with mushrooms & buttery mash potatoes?
The total time required to make Chicken Stroganoff with mushrooms & buttery mash potatoes is between 30 and 35 minutes.
How many servings does Chicken Stroganoff provide?
4 servings
What are the main ingredients in Chicken Stroganoff?
Button Mushrooms, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Onion, Onions, Paprika Flour, Potato, Sour Cream, Spinach, Stock & Herb Mix
What is the nutritional information of Chicken Stroganoff?
Calories: 570, Carbs: 59 grams, Fat: grams, Protein: 48.1 grams, Sugar: 10.6 grams, Salt: 704 grams
How do I prepare Chicken Stroganoff?
MASH: Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. SOME PREP: Boil the kettle. Dilute the stock & herb mix with 300ml of boiling water. Roughly slice the mushrooms. Peel and finely slice the onion. Rinse the spinach. Pat dry the chicken with paper towel and cut into 1cm strips. FRY THE STRIPS: Place a pan over high heat with a drizzle of oil. When hot, fry the strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour). TIME TO SAUTÉ: Add the sliced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally). TIME TO EAT: Plate up the buttery mash and side with the silky chicken stroganoff. Well done, Chef! JUST BEFORE SERVING: When the sauce has thickened, add in the chicken, and simmer until the chicken is cooked through, 1-2 minutes. Remove from the heat, stir in the sour cream, seasoning, and the rinsed spinach until combined.
What should be prepared from my kitchen to make Chicken Stroganoff?
Button Mushrooms, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Onion, Onions, Paprika Flour, Potato, Sour Cream, Spinach, Stock & Herb Mix
How many calories does Chicken Stroganoff have?
570 calories
How much fat content does Chicken Stroganoff have?
grams
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