Chicken and mushroom stroganoff
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
There’s nothing quite as comforting as creamy stroganoff. This one is made with chicken instead of beef, for lower Points.
Ingredients
Olive oil
1½ tbs
Skinless chicken breast
500 g, cut into 1cm thick strips
Brown onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Swiss brown mushrooms
200 g, sliced
Button mushrooms
100 g, halved
Plain flour
2 tbs
Ground paprika
1 tsp, sweet variety
Salt-reduced liquid beef stock
1 cup(s), (250ml)
Worcestershire sauce
1 tbs
English spinach
250 g, leaves
Light sour cream
2 tbs
Cooked brown rice
200 g
Instructions
1
Heat 2 teaspoons oil in a large, deep non-stick frying pan over high heat. Cook chicken, turning occasionally, for 5 minutes or until browned. Transfer to a plate.
2
Heat another 2 teaspoons oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and mushrooms and cook, stirring, for a further 5 minutes or until mushrooms are golden and tender. Add flour and paprika and cook, stirring, for 1 minute or until fragrant. Stir in stock and Worcestershire sauce and bring to the boil. Return chicken to pan. Reduce heat and simmer, stirring occasionally, for 5–7 minutes, until chicken is cooked through and sauce is slightly thickened.
3
Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Cook spinach, stirring, for 1–2 minutes, until just wilted.
4
Stir sour cream into stroganoff until combined and heated through. Serve with spinach and rice.
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