Chicken and mushroom stroganoff
Skinless chicken breast
500 g, cut into 1cm thick strips
1 medium, thinly sliced
2 clove(s), crushed
Swiss brown mushrooms
200 g, sliced
100 g, halved
1 tsp, sweet variety
Salt-reduced liquid beef stock
1 cup(s), (250ml)
250 g, leaves
Light sour cream
Cooked brown rice
- Heat 2 teaspoons oil in a large, deep non-stick frying pan over high heat. Cook chicken, turning occasionally, for 5 minutes or until browned. Transfer to a plate.
- Heat another 2 teaspoons oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and mushrooms and cook, stirring, for a further 5 minutes or until mushrooms are golden and tender. Add flour and paprika and cook, stirring, for 1 minute or until fragrant. Stir in stock and Worcestershire sauce and bring to the boil. Return chicken to pan. Reduce heat and simmer, stirring occasionally, for 5–7 minutes, until chicken is cooked through and sauce is slightly thickened.
- Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Cook spinach, stirring, for 1–2 minutes, until just wilted.
- Stir sour cream into stroganoff until combined and heated through. Serve with spinach and rice.