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Photo of Chicken, leek and mushroom stroganoff by WW

Chicken, leek and mushroom stroganoff

6 - 11
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Try our version of this 70s classic dish for a dinner that’s high on creamy deliciousness and low on fat


Olive oil

1 tbs


1 whole, thinly sliced


300 g, sliced

Ground paprika

1 tbs, (sweet)

Raw skinless chicken breast

380 g, fat trimmed, sliced (buy 420g)


1 tbs

Reduced-fat evaporated milk

200 ml

Worcestershire sauce

1 tbs

Extra light sour cream

cup(s), (80g)

Fresh chives

1 tbs, chopped

Cooked brown rice

2 cup(s), (340g)


  1. Heat oil in a large frying pan over medium heat. Add leek and mushrooms and cook, stirring, for 5 minutes or until softened. Add paprika and cook, stirring, for 30 seconds. Remove mixture from pan, then wipe pan clean with paper towels.
  2. Lightly spray pan with oil and place over high heat. Add chicken and cook for 4–5 minutes or until browned. Combine cornflour and milk in a jug and slowly add to chicken. Cook over low heat, stirring, for 2–3 minutes or until mixture boils and thickens. Add Worcestershire sauce, leek and mushroom mixture and heat through.
  3. Remove pan from heat. Stir in sour cream, sprinkle with chives and serve stroganoff with brown rice.


SERVING SUGGESTION: Steamed fresh or frozen green beans and peas.TIP: If you like, you can use a medium brown onion, thinly sliced, instead of the leek.