Julie Goodwin's Chicken Stroganoff | Women's Weekly Food

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often less expensive.

Make a flour mixture with 1/4 cup plain flour, 2 teaspoons sweet paprika, 1/2 teaspoon white pepper, and 1/2 teaspoon salt; mix together.

Slice mushrooms reasonably fine, brushing off any dirt with a paper towel without washing them.

Chop garlic instead of using a crusher to avoid cleanup issues.

Slice chicken thigh into thin strips for quicker cooking.

Toss the chicken in the flour mixture thoroughly to coat.

Heat a good splash of oil in a pan until hot, then add half of the chicken strips to avoid cooling the pan too much.

Leave the chicken alone to brown for better flavor, flipping it over once it has color; it doesn't need to be fully cooked at this stage.

Remove the chicken from the pan and set aside.

Sauté the mushrooms in the same pan until they wilt and release fluid, then cook until golden for better flavor.

Add the chopped garlic to the mushrooms and sauté for about 1 minute until fragrant and translucent.

Add 1/4 cup of tomato paste to the pan and cook for a moment.

Pour in some stock and a couple of tablespoons of Worcestershire sauce, adjusting by taste later.

Add 300 ml of sour cream to the mixture and stir everything together.

Return the chicken to the pan, including any accumulated juices, and let it simmer until the chicken is cooked through.

Taste the sauce and adjust seasoning if necessary, adding more Worcestershire sauce or salt if needed.

Finish by garnishing with roughly chopped continental or flat leaf parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens