Photo of Chicken & mushroom stroganoff by WW

Chicken & mushroom stroganoff

6
4
4
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
This version of the popular dish uses chicken fillet, cooked in a creamy mushroom sauce.

Ingredients

Olive Oil

1½ tablespoons

Chicken breast, skinless, raw

500 g, thinly sliced

Onion(s)

1 medium, finely sliced

Garlic

2 clove(s), crushed

Mushrooms

200 g, chestnut, sliced

Mushrooms

100 g, button, sliced

Plain White Flour

2 tablespoons, level

Paprika

1 teaspoons, level

Beef stock cube(s)

½ cube(s), to make 250ml stock

Worcestershire Sauce

1 tablespoons

Spinach

250 g

Half Fat Crème Frâiche

2 tablespoons, level

Instructions

  1. Heat 2 teaspoons of the oil in a deep, nonstick frying pan over a medium-high heat. Cook the chicken, stirring, for 5 minutes or until browned. Transfer to a plate.
  2. Turn the heat down 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.
  3. Add the flour and paprika and cook, stirring, for 1 minute or until fragrant. 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.
  4. Meanwhile, heat the remaining oil in a large nonstick frying pan over a high heat. Cook the spinach, stirring, for 1-2 minutes or until just wilted.
  5. Stir the créme fraîche into the chicken mixture and cook for another minute, or until heated through. Serve the stroganoff with the wilted spinach.

Notes

Serve with 85g cooked brown rice per person. Remember to adjust the SmartPoints. You could use a chicken stock cube instead of beef if you prefer.

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