Chicken Stroganoff With Wholegrain Mustard

Name: Chicken Stroganoff With Wholegrain Mustard
Yield: 4 servings
Cuisine: British
Ingredients: 500-600 g Chicken Thigh Fillets *cut into small pieces; 1 clove Garlic *finely chopped; 1 Onion *thinly sliced; 20 g Butter; 8-10 Mushrooms *about 300g, sliced; Salt & Pepper; 200 ml Sour Cream; 1 tablespoon Wholegrain Mustard; 1 tablespoon chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

On the other day, I cooked Chicken version of my ‘Super Easy Beef Stroganoff’. I added Wholegrain Mustard instead of Pickled Cucumber because I was in doubt if Pickled Cucumber was the right sourness for Chicken. The result was fantastic! I thought slight spiciness would make the flavour even better, so I sprinkled with extra freshly ground Black Pepper, but you may prefer Ground Chilli.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500-600 gChicken Thigh Fillets *cut into small pieces
1 cloveGarlic *finely chopped
1Onion *thinly sliced
20 gButter
8-10Mushrooms *about 300g, sliced
Salt & Pepper
200 mlSour Cream
1 tablespoonWholegrain Mustard
1 tablespoonchopped Parsley

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Steps

1

Melt Butter in a frying pan over the medium high heat. Cook Onion, Garlic and Chicken for a few minutes until Chicken changes colour.
2

Add Mushroom and cook, over lower heat, until the Onion and Mushrooms are cooked. Season with Salt and Pepper.
3

Add Sour Cream and Wholegrain Mustard, and stir to combine.
4

Enjoy with freshly cooked rice, pasta or potatoes.