Chicken stroganoff

Updated: Jun 8, 2020

Serves 4

Calories: 375kcal

Carbs: 18g

Fat: 25g

Protein: 28g

Chicken and mushroom in a tarragon and mustard seed infused Stroganoff sauce, served over white rice.

INGREDIENTS

GARNISH

INSTRUCTIONS

In a large bowl, mix the chicken with the salt and white pepper. Set aside.
In a large skillet over medium-high heat, heat the oil sauté the onions until translucent.
Add the mustard seeds, garlic and the spiced chicken and cook until the chicken is golden brown. Check to see that the chicken is cooked through. Once cooked, remove from heat and set aside.
In a small saucepan, over a medium- low heat, add the butter & flour. Stir well.
Once the butter and flour have dissolved into each other, gradually add the milk to form a roux. Stir continuously to avoid lumps.
Pour the white sauce over the chicken mixture. Add a few sprigs of fresh tarragon, honey, mushrooms & the heavy cream. Cook for an additional 5 minutes.
Sprinkle some fresh tarragon leaves to garnish and serve hot over white rice.

RECIPE NOTES

You can substitute the chicken for beefsteak or prawns, even lobster.
You can also add veggies such as courgettes & butternut squash to make it vegetarian.
Can be served over quinoa, pasta, brown rice & whole wheat.