What are the main ingredients in Chicken Stroganoff?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

Chicken Stroganoff

Name: Chicken Stroganoff
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter

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

with mushrooms & buttery mash potatoes

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

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

Serves 1

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!

Potato - 200g
Stock & Herb Mix - 7,5ml
Button Mushrooms - 125g
Onion - 1
Spinach - 20g
Free-range Chicken Breast - 1
Paprika Flour - 15ml
Sour Cream - 50ml

Download the Recipe

Serves 2

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!

Potato - 400g
Stock & Herb Mix - 15ml
Button Mushrooms - 250g
Onion - 1
Spinach - 40g
Free-range Chicken Breasts - 2
Paprika Flour - 30ml
Sour Cream - 100ml

Download the Recipe

Serves 3

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!

Potato - 600g
Stock & Herb Mix - 22,5ml
Button Mushrooms - 375g
Onions - 2
Spinach - 60g
Free-range Chicken Breasts - 3
Paprika Flour - 45ml
Sour Cream - 150ml

Download the Recipe

Serves 4

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!