Chicken and Mushroom Stroganoff
This is a creamy chicken stroganoff where I used yogurt instead of cream. Teamed with some brown rice, it made a delicious meal.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2
Ingredients
About 290 g boneless chicken breasts
200 g mushrooms, chopped
1 tbsp oil
1 small shallot, chopped
1 clove garlic, crushed
½ tbsp plain flour
1 tsp wholegrain mustard
115 g chicken stock
75 ml natural yogurt
2 tbsp parsley, chopped
Rice
Vegetables of choice
Method
Cut the chicken into bite sized pieces.
Heat the oil in a wok or frying pan, and cook the onion for about a minute.
Then add the chicken and cook for about 4 - 5 minutes, stirring frequently.
Add in the garlic and mushrooms.
Sprinkle the flour over the meat and vegetables, and cook on low for a minute or so.
Stir in the mustard and then the chicken stock.
Meanwhile, start cooking the rice - I used a low GI brown rice.
Bring to the boil, reduce the heat and simmer on low for about 7 minutes, stirring often to prevent the chicken from sticking and burning.
Take the wok off the heat, and let it stand for a minute or two.
Add plenty of pepper, and stir in the yogurt, a few tbsp at a time.
Reheat it gently without allowing the sauce to boil, or it will separate.
Scatter the chopped parsley over the top and serve with the boiled rice.
I served it with some Chinese vegetables which I just cooked in the microwave.
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Categories
#dinner
#lunch
#family
#easy
#quick
#chicken
#mushrooms
%recipeyum
229465 - 2023-07-17 10:54:35
