Chicken Stroganoff
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- canola oil (for frying)
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 2 teaspoons mustard seeds (brown)
- 500 g chicken fillets, cut into strips
- 250 g button mushrooms, sliced
- 2 tablespoons coarse grain mustard
- 1 teaspoon mustard powder
- 2 tablespoons brandy
- 1⁄2 cup chicken stock
- 1⁄3 cup cream
- salt
- ground pepper
directions
- Sauté onion and garlic gently in heated oil till glossy.
- Add mustard seeds and cook till they begin to pop!
- (about 2 minutes) then add chicken and toss to sear.
- Add mushrooms and stir fry for 1 minutes.
- Stir in wholegrain mustard, mustard powder and brandy.
- Add stock and simmer for 4-5 minutes.
- Add cream and heat through (don't boil).
- Season to taste.
- I serve it with buttered noodles and steamed mangetout.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this last night. I couldn't find mustard seeds, so I didn't use it. I wanted to make a beef stroganoff, but my wife prefers chicken to beer, so I thought I might take a shot at making this. I have to say that this was NOT a winner at our house. I was able to force it down, but the wife could not. I don't think I have to say this, but we will not be cooking this again.
see 3 more reviews
Tweaks
-
Great recipe, no sour cream or flour! I made it with vennison; substituted soymilk and yogurt for the cream, so mine was less creamy but still good. Used about half and half button mushrooms/baby bellas. I love the mustardy taste, looking forward to trying again. Didn't have mustard seed- I'm sure it will be even more flavorful when I do. Definately an upgrade from traditional stroganoff, more to my taste!
-
Very enjoyable dish! I used it as the base for an excellent dinner using Christmas leftovers: I substituted cooked turkey for the chicken and turkey stock (made from my Rescued Turkey Stock #24576) for the chicken stock. I discovered I was out of mushrooms (which I thought I had, forgetting I had made spaghetti the night before) and so substituted steamed broccoli, which was a good choice. I had all the other ingredients on hand, even the brown mustard seeds, and found the dish was simple to prepare and came together quite quickly. Excellent taste; a definite keeper. I might cut back on both the cream and stock next time (too much sauce, I think), but other than that think the flavourings are excellent as they are and work together well. I served it with mashed potatoes.
RECIPE SUBMITTED BY
Norahs Girl
Scottburgh, KZN
I,m a Mum of 3 (26,22,and 19)They keep me on my toes so to speak!!!!!! and rapidly heading for Hair dye.
I live in Sunny South Africa but I,m of Welsh(uk)decent!
I use to be(before the joys of Motherhood and domestic bliss Ha HA!) a nurse specialising in Oncology(Cancer nursing).Now I,m a stay at home Mum(although I,m a part-time secretary for DH,s small business.)
I,ve lots I want to do in the pipeline now the children are getting older!I love to cook,its one of my passions,besides cooking I love to Read and enjoy anything from Medical thrillers,historical epics! to a good old mystery the more complex the better!
On my to do list is learning to quilt,knit fair isle and bottle preserves properly! I live at the Coast and have done so for the last 5 years,its certainly a slower pace of life here than when we lived in the city.
There is something very restful about living so close to the Sea even the storms are spectacular to watch.One of My wishes is to spend a weekend in a Light house,preferably in rough weather!
I,m also *Mum* to 4 dogs(all girls!)Millie the boxer,Jessie the cross border collie who is slightly mad to say the least!and my 2 little Jack Russells Molly and Mandy who have me running about all over the place I wish I had their energy!I,de bottle it and make a fortune!