Chicken Stroganoff

10m
Prep Time
25m
Cook Time
35m
Ready In

Recipe: #24150

June 22, 2016



"The DH found this recipe on one of our major supermarket sites and has asked me to make it for him. Due to intolerance reasons I will cut the onion chunky so the DH does not ingest it but can pick it out of the dish."

Original is 4 servings

Nutritional

  • Serving Size: 1 (354.5 g)
  • Calories 602.8
  • Total Fat - 19.1 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 125.6 mg
  • Sodium - 136.7 mg
  • Total Carbohydrate - 59.5 g
  • Dietary Fiber - 8.9 g
  • Sugars - 3.5 g
  • Protein - 49 g
  • Calcium - 100.4 mg
  • Iron - 2.7 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Heat half the oil in a large frying pan over medium-high heat and cook the chicken in two batches, for 3 to 4 minutes or until lightly browned and transfer to a plate.

Step 2

Heat remaining oil in the pan over medium heat and add the onion and garlic and cook, stirring, for 5 minutes or until softened and then add the mushrooms and paprika and cook, stirring for 2 to 3 minutes or until mushroom is lightly browned.

Step 3

Stir in the tomato paste, lemon juice and stock and bring to the boil and return the chicken to the pan and reduce hat and cook, stirring occasionally, for 5 minutes or until chicken is cook through and then add the sour cream and chives and cook, stirring for 2 minutes or until heated through.

Step 4

Meanwhile, cook the fettuccine following packet directions until al dente and the drain and add the parsley and toss to combine.

Step 5

Divide among serving plates and top with stroganoff and served with steamed broccolini

Tips


No special items needed.

0 Reviews

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