Mary Berry Chicken Stroganoff

Chicken Stroganoff by Mary Berry is made with chestnut mushrooms, red onions, garlic, skinless boneless chicken breasts, chicken stock, tomato purée, wholegrain mustard, sweet smoked paprika, soured cream, and chopped tarragon or parsley. This tasty Chicken Stroganoff recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.

Ingredients Needed

• 1 tbsp olive oil
• 1 tbsp butter
• 400g/14oz chestnut mushrooms, halved
• 2 red onions, chopped
• 2 garlic cloves, finely chopped
• 3 skinless, boneless chicken breasts, cut into bite-sized pieces
• 300ml/10fl oz chicken stock
• 1 tbsp tomato purée
• 1 tbsp wholegrain mustard
• 1 tbsp sweet smoked paprika
• 250ml/9fl oz soured cream (use reduced-fat if preferred)
• Small handful of chopped tarragon or parsley
• Salt and freshly ground black pepper

How To Make Chicken Stroganoff

1. Heat Oil and Butter: Heat the olive oil and butter in a wide, non-stick frying pan over medium heat. Add the mushrooms, red onions, and garlic; stir-fry for 3–4 minutes until lightly golden brown. Transfer to a bowl or plate (with all pan juices) and set aside.
2. Cook Chicken: Return the pan to heat and stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the chicken stock, tomato purée, mustard, and smoked paprika. Season well with salt and pepper.
3. Combine and Thicken: Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped tarragon or parsley, and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.
4. Serve: Check the seasoning and adjust with salt and freshly ground black pepper to taste. Serve in warm bowls.

Recipe Tips

• Don’t Overcook the Chicken: Stir-fry the chicken just until it’s lightly browned and cooked through. Overcooking can make it dry.
• Use Full-Fat Soured Cream: For a richer sauce, use full-fat soured cream instead of reduced-fat. It will make the dish creamier and more delicious.
• Adjust the Seasoning: Always taste the sauce before serving. Add more salt, pepper, or mustard if needed to enhance the flavors.
• Serve Immediately: This dish is best served right after cooking. Reheating can change the texture of the sauce, so enjoy it fresh!

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Chicken Stroganoff cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze, let the Chicken Stroganoff cool completely and place it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, move it to the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Place the Chicken Stroganoff in an oven-safe dish, cover it with foil, and heat for about 20–25 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 serving (221g)

• Calories: 311
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 101mg
• Sodium: 418mg
• Potassium: 478mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 24g

Try More Mary Berry Recipes:

• Mary Berry Poached Pears
• Mary Berry Raspberry Jam Recipe
• Mary Berry Fruit Salad
• Mary Berry Venison Casserole