Chicken Stroganoff
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 450 g | Chicken breast | |
| 2 | Onions | |
| 200 g | Sour cream | |
| 400 g | Brown rice | |
| 4 cloves | Garlic | |
| 10 g | Fresh parsley | |
| 1 tbsp | Paprika | |
| 4 tsp | Dijon mustard | |
| 2 tbsp | Olive oil | |
| 400 ml | Chicken stock | |
| 2 tbsp | Worcestershire sauce |
- Heat half the oil in a frying pan and fry the chicken pieces over a medium high heat, stirring frequently until golden brown. Season with salt and pepper and transfer to a plate.
- Heat the remaining oil and lower the heat to medium. Fry the onion for 6-8 mins until softened but not golden, then stir in the garlic and paprika. Fry for a minute until fragrant, then pour in the stock and stir in the Dijon and Worcestershire sauce. Tip in the seared chicken with any resting juices, and simmer for 5-6 mins until reduced slightly and the chicken is cooked through.
- Over a low heat, stir in the sour cream until just combined to create a creamy sauce, and it’s just started to simmer. Scatter over the parsley and serve over rice, mash or pasta, if you like.
Fat:
26g
Saturates:
7g
Sugars:
9g
Protein:
32g
Carbs:
90g
Fiber:
5g
35.4%
Calories
90.9%
Carbs
37.6%
Protein
65%
Fat
20%
Fiber