Chicken and mushroom stroganoff with brown rice
10
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Who wouldn’t love this lighter take on the Russian classic: tender chicken and plump mushrooms in a creamy sauce, served with fluffy rice and sautéed spinach.
Ingredients
Brown rice, dry
240 g
Skinless chicken breast
500 g, thinly sliced
Brown onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Mushrooms
200 g, Swiss brown, sliced
Mushrooms
100 g, button variety
Plain flour
2 tbs
Ground paprika
1 tsp
Beef stock cube
½ individual, to make 1 cup (250ml) stock
Worcestershire sauce
1 tbs
Light sour cream
⅓ cup(s), (85ml)
Fresh flat-leaf parsley
2 tbs, chopped, plus extra to serve
Baby spinach
250 g
Oil spray
2 x 3 second spray(s)
Instructions
1
Cook rice following packet instructions. Cover and set aside to keep warm.
2
Meanwhile, lightly spray a large, deep non-stick frying pan with oil and heat over high heat. Stir-fry the chicken for 5 minutes or until lightly browned. Transfer to a plate and set aside.
3
Lightly spray the same pan again with oil and heat over medium heat. Cook onion, stirring, for 2-3 minutes, until softened. Add garlic and mushrooms and cook, stirring, for about 5 minutes or until mushrooms are lightly golden and tender.
4
Add flour and paprika and cook, stirring, for 1 minute. Stir in stock and Worcestershire sauce and bring to the boil. Return chicken to pan. Simmer, uncovered, for 5-7 minutes or until sauce has thickened and chicken is cooked through. Stir in sour cream and parsley.
5
Meanwhile, steam or microwave spinach until just wilted. Sprinkle extra parsley over stroganoff. Serve with rice and spinach.
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