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 A Weekday Menu Recipe



Chicken and Mushroom Stroganoff    HT MC Russian 35mins

Serves 4     Hot Poultry Vegetables Herbs Main Course Eggless  Russia  Europe

2 tbsp Plain Flour
4 Boneless Chicken Breasts, skin removed
2 tbsp Butter
1 Onion, chopped
225g/8oz Mushrooms, thickly sliced
360ml/12fl.oz. Chicken Stock
2 tbsp Coarse Mustard
120ml/4fl.oz. Sour Cream
3 tbsp freshly Chopped Parsley


1. Cut the chicken breasts into thin slices about 5cm/2-inches long. Spread the flour onto a large plate then add the chicken and turn to coat on all sides.

2. Heat the butter in a large frying pan until quite hot then add the coated chicken and sauté over a high heat for 5 minutes, turning once, until browned on both sides.

3. Add the onion, mushrooms and any unused flour, mix well then reduce the heat to medium and continue to sauté for about 5 minutes, stirring from time to time, until onion is golden.

4. In a mixing bowl, whisk the stock and mustard together then add to the frying pan and bring to boil, stirring.

5. Reduce the heat and simmer for 5 minutes, stirring from time to time.

6. Add the sour cream, parsley, salt and pepper and continue to simmer for a couple of minutes. Serve immediately.


Serving Suggestions :


Kasha with Onions,  Green Salad


Russian Apple Dumplings



More Chicken Recipes  |  General Prep & Cooking Times   |  More Russian Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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