Chicken, leek and mushroom stroganoff
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Try our version of this 70s classic dish for a dinner that’s high on creamy deliciousness and low on fat
Ingredients
Olive oil
1 tbs
Leek
1 whole, thinly sliced
Mushrooms
300 g, sliced
Ground paprika
1 tbs, (sweet)
Skinless chicken breast
380 g, fat trimmed, sliced (buy 420g)
Cornflour
1 tbs
Reduced-fat evaporated milk
200 ml
Worcestershire sauce
1 tbs
Extra light sour cream
⅓ cup(s), (80g)
Fresh chives
1 tbs, chopped
Cooked brown rice
2 cup(s), (340g)
Instructions
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.
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