Chicken Stroganoff

Step 1/ 10

• 2 chicken breasts
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp hot paprika powder
• salt
• ½ tsp pepper
• 2 tbsp flour

Season chicken in garlic powder, onion power, paprika, salt and pepper. Dredge each breast in flour and keep aside for 5 mins. Reserve the rest of the flour.

Step 2/ 10

• 2½ tbsp butter
• ½ tbsp olive oil

Heat 3tbsp butter and the oil in a large skillet over medium heat. Sear the chicken on both sides giving each side about 4 minutes or until brown.

Step 3/ 10

Once the chicken is seared and is almost cooked, transfer to a plate. The chicken should be around 80% cooked because it will cook with the sauce as well so be careful not to cook it completely.

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• ½ onion
• 2 cloves garlic
• 250 g brown mushrooms
• 1 tsp Dijon mustard

Slice the onion and finely chop the garlic. Melt the remaining butter in the same skillet. Add the onions and sauté until transparent. Add the garlic and sauté for another 30 seconds or until fragrant. Then add sliced mushrooms and cook until golden (or about 5 minutes). Scrape any bits on the bottom of the pan and continue to mix as this will only add flavour. Now add in the mustard and the rest of the paprika and mix well to coat the mushrooms thouroughly.

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• 50 ml white wine
• 85 ml chicken stock

Pour in the wine and carefully scrape the bottom of the pan to deglaze it. Continue stirring slowly, allowing the mixture to reduce. Now add in the chicken stock and mix thoroughly.

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• ½ tbsp Worcestershire sauce

Add the remaining flour and the Worcestershire sauce and cook it on a low flame. This will help to thicken the gravy. Allow it to simmer lightly for 2-5 minutes. If you feel like you need to add more flour to thicken the sauce, add some of the spices flour which was used to marinate the chicken. This will prevent wastage and you will also be adding extra flavour to the gravy from any spices that were left over with the flour.

Step 7/ 10

• 1 tbsp sour cream

Now, stir in the sour cream and it may look like it split but keep stirring to constantly incorporate the cream within the gravy. Continuing to allow the mixture to simmer on a low heat, season the dish with salt and pepper as per your needs.

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Return the chicken to the gravy and cover. Let it simmer for 10-12 minutes, making sure the gravy does not boil over.

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• 250 g tagliatelle

Boil some tagliatelle in some salted water as per the packaging instructions and strain when ready. If you want, this dish can be served with hot, steamed rice as well!

Step 10/ 10

• 15 g parsley

Season the gravy with some chopped parsley and serve hot!

Enjoy your meal!