Chicken and mushroom stroganoff

Ready to serve

A variation on the traditional Russian dish.

Ingredients

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• 4 skinless chicken breasts, hammered (see below) and cut into strips
• 150 g (5 oz) Chestnut mushrooms, brushed clean and sliced thinly
• 1 small onion, peeled and sliced
• 142 ml (¼ pint ) chicken stock
• 75 ml (5 tablespoons) brandy - dry sherry will do at a push
• 142 ml tub of sour cream
• 2 teaspoons olive oil
• Knob of butter
• 1 teaspoon wholegrain mustard
• Sea salt and freshly ground black pepper

Method

1. Butterfly the chicken breasts and then beat to an even thickness by placing the chicken breasts between two sheets of cling film and clubbing them with the base of a frying pan 'Jamie Oliver style'
2. Cut the chicken breasts into thin slices
3. Heat the butter and oil in a large frying pan and fry the onions until soft (about 4 minutes)
4. Add the chicken and fry until golden brown, about 5 to 8 minutes
5. Add the mushrooms and cook for 4 minutes
6. Add the brandy and stir the pan to deglaze
7. Add the stock, mustard, and sour cream and bring to the boil
8. If you feel it needs to be a little thicker, add a teaspoon of cornflour to a tablespoon of cold water, mix well and stir into the sauce at this stage.
9. Reduce the heat and simmer for a few minutes
10. Stir in the parsley and season to taste with salt and pepper

Serving suggestions

Serve hot with broccoli, plain boiled rice, egg noodles or pasta

See also

• Quick beef stroganoff

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