My Chicken Stroganoff!

It goes well with long grain rice.

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)
Serves 2 Prep: 10 min Cook: 15 min

Ingredients

Chicken breast fillets 200g
Salt & pepper a pinch each
Flour as required
Butter 1 tbsp
Olive oil 2 tbsp
Mushrooms 10-12
Onion 1/2
Garlic 1 clove
Double cream 200ml
Wholegrain or Dijon mustard 1 tbsp
Butter 1 tbsp
White wine 200ml
Chicken stock cube 1

Method

1
Finely cut the chicken to bitesize pieces, season with salt & pepper and keep aside for 5 minutes. Dredge with the flour.
2
Put the olive oil and butter in a large frying pan and fry the chicken on medium heat. Remove to a plate when browned on both sides.
3
In the same pan, add more butter and the sliced mushrooms and onions and fry for 2-3 minutes on medium heat.
4
Add the finely chopped garlic and mustard. Add the wine, double cream and chicken stock and cook on high heat.
5
Return the chicken to the pan and cook for 5-6 minutes. The sauce will thicken and reduce by half. Season with salt & pepper before serving.
6
I love this with long grain rice such as Uncle Ben's classic, it's so handy and ready in a microwave in 2 minutes.

Tips & Note

●You can use single cream instead of double cream if you like

My Chicken Stroganoff!

It goes well with long grain rice.

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)

Serves 2

Prep: 10 min

Cook: 15 min

Ingredients

Chicken breast fillets 200g
Salt & pepper a pinch each
Flour as required
Butter 1 tbsp
Olive oil 2 tbsp
Mushrooms 10-12
Onion 1/2
Garlic 1 clove
Double cream 200ml
Wholegrain or Dijon mustard 1 tbsp
Butter 1 tbsp
White wine 200ml
Chicken stock cube 1

My Chicken Stroganoff!

Recipe ID :1963 Posted on 06 JUL 2016

Serves 2

Prep 10min
Cook 15min
views 973
printed 8

saved 3

It goes well with long grain rice.

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Ingredients

Print Ingredients Email Ingredients
200g
a pinch each
as required
1 tbsp
2 tbsp
10-12
1/2
1 clove
200ml
1 tbsp
1 tbsp
200ml
1

Method

Prep
10min
Cook
15min
1
Finely cut the chicken to bitesize pieces, season with salt & pepper and keep aside for 5 minutes. Dredge with the flour.
2
Put the olive oil and butter in a large frying pan and fry the chicken on medium heat. Remove to a plate when browned on both sides.
3
In the same pan, add more butter and the sliced mushrooms and onions and fry for 2-3 minutes on medium heat.
4
Add the finely chopped garlic and mustard. Add the wine, double cream and chicken stock and cook on high heat.
5
Return the chicken to the pan and cook for 5-6 minutes. The sauce will thicken and reduce by half. Season with salt & pepper before serving.
6
I love this with long grain rice such as Uncle Ben's classic, it's so handy and ready in a microwave in 2 minutes.
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