Chicken, leek and mushroom stroganoff
1 whole, thinly sliced
300 g, sliced
1 tbs, (sweet)
Skinless chicken breast
380 g, fat trimmed, sliced (buy 420g)
Reduced-fat evaporated milk
Extra light sour cream
⅓ cup(s), (80g)
1 tbs, chopped
Cooked brown rice
2 cup(s), (340g)
- 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.
- 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.
- Remove pan from heat. Stir in sour cream, sprinkle with chives and serve stroganoff with brown rice.