Chicken and mushroom stroganoff

This comforting dinner is simple to make, ready in minutes and will warm you from the inside out

Prep: 5 mins
Cook: 15 mins

4 chicken skinless fillets cut into strips
1 knob of butter
2tsp oil
1 small onion, finely sliced
150g (5oz) mushrooms, sliced
75ml (0.15pint) white wine
75ml (0.15pint) chicken stock
1tsp whole grain mustard
150ml (0.3pint) soured cream
bunch of fresh parsley or thyme, chopped
salt and freshly ground black pepper

1. Heat the butter and oil in a large frying pan. Cook the onion for 3 - 4 mins until soft and beginning to colour. Add the chicken and cook for 5 - 7 mins until golden brown.
2. Add the mushrooms; cook until soft and most of the liquid has simmered off.
3. Add the wine and boil for 5 mins to reduce by half. Then add the stock, mustard and soured cream and bring to the boil. Season and add the parsley.
4. Serve immediately over noodles or rice.


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Jamie Oliver - Recipes