Chicken and Mushroom Stroganoff - Fiver Feeds

Chicken and Mushroom Stroganoff

A twist on the traditional retro recipe, this will add another mid-week chicken dish to your repertoire. Unfortunately budget dictates that we’ve had to dispense with the white wine element but if you so desire, add 75ml of the stuff when you put in the stock for extra richness and if you’ve got some sitting in the fridge that you don’t mind using.


Chicken and Mushroom Stroganoff

Prep Time:



Serves 4 People


£1.20 per Person



  • Ingredients

    2tbsp Vegetable Oil
    20g Unsalted Butter
    1 Onion Sliced
    200g Mushrooms Sliced
    1tbsp Paprika
    ½tsp Freshly Grated Nutmeg
    1tbsp Tomato Puree
    300ml Chicken Stock made with Approximately 1 Stock Cube
    460g Chicken Thigh Fillet Cut into Thin Slices
    2tbsp Soured Cream
    1tsp Dijon Mustard
    1tsp Fresh Tarragon Finely Chopped
    Black Pepper

How to Cook

1. Heat 1 tablespoon of olive oil in a frying pan and add the butter. Fry the onion with a little salt until almost tender. Add the mushrooms and fry for a further couple of minutes.

2. Add the paprika, nutmeg, tomato puree and chicken stock to the pan. Bring to the boil and simmer for 10 minutes.

3. While you are waiting for this, heat the rest of the oil up in a separate pan on a high heat and fry the chicken with some salt and pepper for 3 minutes – cook quickly on a high heat so it doesn’t go tough and rubbery.

4. Add the chicken and the juices from the pan to the other pan and stir everything together. Add the soured cream, mustard, tarragon and extra seasoning if required then heat through. Serve with rice or noodles or even mash if you’d prefer. 

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