A stock & herb mix, paprika flour and sour cream take this stroganoff dish from satisfying to superb. 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!
Sensational Chicken Stroganoff
Sensational 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
Boil the kettle. Dilute the stock & herb mix with 150ml of boiling water. 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.
FRY THE STRIPS
Pat dry the chicken with paper towel and cut into 1cm strips. Place a pan over high heat with a drizzle of oil. When hot, fry the chicken 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, the rinsed spinach, and simmer until the chicken is cooked through, 1-2 minutes. Remove from the heat, stir in the sour cream, and seasoning.
TIME TO EAT
Plate up the buttery mash and side with the silky chicken stroganoff. Well done, Chef!
Potato - 200g
Free-range Chicken Breast - 1
Button Mushrooms - 125g
Onion - 1
Paprika Flour - 15ml
Stock & Herb Mix - 7,5ml
Spinach - 50g
Sour Cream - 50ml
MASH
Boil the kettle. Dilute the stock & herb mix with 300ml of boiling water. 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.
FRY THE STRIPS
Pat dry the chicken with paper towel and cut into 1cm strips. Place a pan over high heat with a drizzle of oil. When hot, fry the chicken 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, the rinsed spinach, and simmer until the chicken is cooked through, 1-2 minutes. Remove from the heat, stir in the sour cream, and seasoning.
TIME TO EAT
Plate up the buttery mash and side with the silky chicken stroganoff. Well done, Chef!
Potato - 400g
Free-range Chicken Breasts - 2
Button Mushrooms - 250g
Onion - 1
Paprika Flour - 30ml
Stock & Herb Mix - 15ml
Spinach - 100g
Sour Cream - 100ml
MASH
Boil the kettle. Dilute the stock & herb mix with 450ml of boiling water. 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.
FRY THE STRIPS
Pat dry the chicken with paper towel and cut into 1cm strips. Place a pan over high heat with a drizzle of oil. When hot, fry the chicken 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, 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, the rinsed spinach, and simmer until the chicken is cooked through, 2-3 minutes. Remove from the heat, stir in the sour cream, and seasoning.
TIME TO EAT
Plate up the buttery mash and side with the silky chicken stroganoff. Well done, Chef!
Potato - 600g
Free-range Chicken Breasts - 3
Button Mushrooms - 375g
Onions - 2
Paprika Flour - 45ml
Stock & Herb Mix - 22,5ml
Spinach - 150g
Sour Cream - 150ml
MASH
Boil the kettle. Dilute the stock & herb mix with 600ml of boiling water. 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.
FRY THE STRIPS
Pat dry the chicken with paper towel and cut into 1cm strips. Place a pan over high heat with a drizzle of oil. When hot, fry the chicken 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, 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, the rinsed spinach, and simmer until the chicken is cooked through, 2-3 minutes. Remove from the heat, stir in the sour cream, and seasoning.
TIME TO EAT
Plate up the buttery mash and side with the silky chicken stroganoff. Well done, Chef!
Potato - 800g
Free-range Chicken Breasts - 4
Button Mushrooms - 500g
Onions - 2
Paprika Flour - 60ml
Stock & Herb Mix - 30ml
Spinach - 200g
Sour Cream - 200ml
Woolies Products in this dish
