Chicken stroganoff

By Drum Digital
04 August 2016

Quick, easy and delicious meal for everyone to enjoy

By Hope Malau

Serves: 6

Preparation: 10 min

Cooking: 15 min

30 ml (2 T) olive oil

4 chicken breast fillets, sliced

15 ml (1 T) flour

1 onion, thinly sliced

2 garlic cloves, crushed

250g mushrooms, sliced

5 ml (1 t) paprika

15 ml (1 T) Worcestershire sauce

250 ml (1 c) chicken stock

180 ml (¾ c) sour cream

100g peas

Pasta to serve

  1. Heat oil in a large frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes or until browned.
  2. Sprinkle flour, add the onion, garlic and mushroom. Cook, stirring, for 5 minutes or until onion are softened and mushroom browned. Add paprika. Cook, stirring, for 1 minute.
  3. Add Worcestershire sauce and stock. Bring to the boil. Simmer for 5 minutes or until chicken is cooked through.
  4. Stir in sour cream and peas. Season with salt and pepper. Serve over pasta

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