About this recipe:Quick, easy and something all my family of fussy eaters loved. Assembled from bits of other recipes, but leaving out the garlic and the tin of soup so common in "quick" Stroganoffs. Five clean plates, makes a change!
500g chicken breast fillets, cut into small pieces
1 onion, finely chopped
500g mushrooms, quartered
1 teaspoon paprika
1 tablespoon olive oil or butter
200ml white wine
200ml chicken stock
1/2 teaspoon black pepper
1 glug Worcestershire sauce
2 teaspoons Dijon mustard (generously - to taste!)
200ml crème fraiche
2 dessertspoons cornflour
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Method Prep:10min › Cook:25min › Ready in:35min
Gently fry chicken, onion, mushrooms and paprika together in olive oil or butter. After 5 minutes add wine and stock, black pepper, Worcestershire sauce and mustard. Cover and simmer for 20 minutes. Add crème fraiche after 10 minutes.
Mix milk and cornflour together, add to mix allowing it to thicken. Add a little more milk if too thick.
Serve on plain boiled rice.
The mushrooms were quartered so that one serving could have them removed! The onion is finely chopped so that two didn't spend the meal picking them out. The chicken is small because someone doesn't like big pieces of meat. No garlic because of one allergy. Everyone enjoyed the taste which made me happy - anyone else have this sort of family ;-) Nice sauce, will go with other meat and veg options.