I’m sure i’ve consumed far more chicken stroganoff than the average person! It was always one of my favourite meals as a teenager, and I ALWAYS used to ask my mum to cook it when I was home from Uni, or when she’d come to our house to look after the kids.
📋 Ingredients
Chicken – I’m using skinless chicken breast, chopped into bite size pieces, but you can replace with chopped skinless chicken thighs if you prefer We’re using double (heavy) cream. Go for full fat, as lower fat cream will split if cooked over a high heat. Sour cream – again full fat. Full fat sour cream still has a lower fat content than double cream, and will split if boiled. So we’re going to be adding the double cream first – which will help to protect the sour cream, then add the sour cream and heat slowly. Mushrooms – use your favourite. I love chestnut button mushrooms, as they have lots of flavour. Oil and butter – for frying the chicken, onion and mushrooms Onion – add a little sweetness to the dish. Worcestershire sauce and Dijon mustard – for extra flavour Seasoning – salt, pepper and paprika (I add a little paprika to the chicken for flavour and colour, then sprinkle some on to the finished dish for garnish too).
👩🍳PRO TIP Allow the sauce to simmer over a low heat, so it’s only just bubbling. This will ensure that the chicken remains tender and that lovely creamy sauce won’t split. I love to serve mine topped with a sprinkling of paprika and some freshly chopped curly parsley. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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