Photo of Chicken & mushroom stroganoff by WW

Chicken & mushroom stroganoff

Points® value
Total Time
40 min
15 min
25 min
This version of the popular dish uses chicken fillet, cooked in a creamy mushroom sauce.


Brown Rice, dry

240 g

Olive Oil

5 teaspoon(s)

Chicken breast, skinless, raw

500 g, thinly sliced


1 medium, finely sliced


2 clove(s), crushed


200 g, chestnut, sliced


100 g, button, sliced

Plain White Flour

2 tablespoon(s), level


1 teaspoon(s), level

Beef stock cube(s)

½ cube(s), to make 250ml stock

Worcestershire Sauce

1 tablespoon(s)

Reduced fat soured cream

4 tablespoon(s), level

Parsley, fresh

2 tablespoon(s), chopped, plus extra to garnish

Dill, Fresh

2 tablespoon(s)


250 g


  1. Bring a large pan of water to the boil, add the rice and cook to pack instructions. Drain and set aside to keep warm.
  2. Meanwhile, heat 2 teaspoons of the oil in a deep nonstick frying pan over a medium-high heat. Stir-fry the chicken for 5 minutes, or until browned all over. Remove from the pan and transfer to a plate.
  3. Reduce the heat to medium and add another 2 teaspoons of oil to the pan. Cook the onion, stirring, for 5 minutes or until softened. Add the garlic and mushrooms and cook, stirring, for 5 minutes or until the mushrooms are golden and tender.
  4. Add the flour and paprika and cook, stirring, for 1 minute, then add the stock and Worcestershire sauce and bring to the boil. Return the chicken to the pan, reduce the heat and simmer, uncovered, for 5-7 minutes or until the sauce has thickened slightly and the chicken is cooked through. Stir in the soured cream, parsley and dill and cook for another 1 minute.
  5. Meanwhile, heat the remaining 1 teaspoon oil in a large nonstick frying pan over a high heat. Cook the spinach, stirring, for 1-2 minutes or until just wilted, then remove from the heat.
  6. Serve the stroganoff with the rice and spinach, garnished with the extra parsley and dill.