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Chicken and Mushroom Stroganoff

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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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

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
Vegetables of choice

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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