Chicken Stroganoff

chick strog

Stacey Tozer

2 tablespoons oil
2 red onions (white ones are fine)
4 large flat brown mushrooms
8 button mushrooms
1 tablespoon chicken stock powder
juice of a lemon
250g of liquid chicken stock
250g of lite sour cream (full sour cream if you like)
3 tablespoons chopped parsley
salt and pepper to taste
A cooked chicken (I just use the breasts and save the rest for wraps or chicken salad the next day, use it all though if you want)

1. Chop and sauté onion (chunky is fine). Add chopped mushrooms and cook for a few minutes till soft.
2. Add chicken stock powder, lemon juice, liquid chicken stock, sourcream, chopped parsley (only 2 tablespoons, keep one for serving), mix till combined, heat through stirring occasionally.
3. Chunkily chop chicken meat, add and cook till heated through.
4. salt and pepper to taste
4. Serve with rice, mashed potato or fettucine, sprinkled with the last of the parsley.

Serves 4

Nb I find the perfect pal for this meal is minted peas. Don’t ask me why just try!!! Its hand in glove!!!

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