Mary Berry Chicken Stroganoff (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500g (1 lb) chicken breasts, cut into strips
02 -
1 large onion, finely chopped
03 -
2 garlic cloves, minced
04 -
200g (7 oz) mushrooms, sliced
→ For the Sauce
05 -
2 tbsp butter
06 -
1 tsp paprika
07 -
1 tbsp Dijon mustard
08 -
200ml (¾ cup) chicken stock
09 -
100ml (½ cup) sour cream
→ Seasoning & Garnish
10 -
Salt and pepper, to taste
11 -
A handful of fresh parsley, chopped
# Instructions:
01 -
Slice the chicken breasts into thin strips, season with salt and pepper, and set aside.
02 -
In a large frying pan, melt 1 tablespoon of butter over medium heat. Add the chopped onions and garlic, cooking for 5 minutes until softened and fragrant.
03 -
Add the sliced mushrooms to the pan and cook for another 5-7 minutes, until they release their moisture and start to brown.
04 -
In the same pan, push the mushrooms to the side and add the remaining tablespoon of butter. Add the chicken strips and cook for 5-6 minutes until browned and cooked through.
05 -
Stir in the paprika and Dijon mustard, allowing the flavors to combine with the chicken and mushrooms.
06 -
Add the chicken stock and let the mixture simmer for 5 minutes, reducing slightly.
07 -
Remove the pan from the heat and stir in the sour cream until the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper if needed.
08 -
Sprinkle fresh parsley over the top and serve hot with rice, pasta, or mashed potatoes.
# Notes:
01 -
Mary Berry's Chicken Stroganoff is a creamy, savory dish made with strips of chicken breast cooked with mushrooms and onions, all brought together with a tangy sour cream sauce.
02 -
This is a lighter, quicker version of the traditional beef stroganoff, making it an ideal meal for busy weeknights.
03 -
The flavors are balanced with a subtle depth from paprika and mustard, giving it that signature stroganoff taste.
04 -
Serve with rice, pasta, or mashed potatoes for a complete meal.