Chicken Stroganoff
Ingredients
2 tsp olive oil
1 tsp garlic powder
Salt and black pepper
500g chicken breast, cut into bite-sized cubes
20g butter
1 large onion, chopped
250g mushrooms, sliced
20g flour
500ml chicken stock
1 tbsp Dijon mustard
150ml sour cream
Fresh chives, chopped for garnish
Fluffy rice or pasta to serve
Method
Add chicken cubes to a bowl and season with garlic powder, salt and pepper.
Heat oil in a large pan over medium heat, add chicken to the pan. Cook till browned on each side. Remove chicken onto a plate.
To the same pan add butter, then add in the onions, and cook till translucent.
Add in the mushrooms and cook till golden.
Stir in the flour until the mushrooms and onions are coated. Cook for 1 minute.
Slowly add in the chicken stock. Mix till combined then allow to simmer for a minute.
Add the Dijon mustard and sour cream. Stir until combined.
Bring to a gentle simmer. Once the sauce thickens add in the chicken and allow to simmer for 5 minutes minute, then remove from stove.
Garnish with fresh chives. Serve over a bed of fluffy white rice or pasta. Enjoy!
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