Chicken stroganoff

Try our healthier, but no-less-comforting, take on the Russian classic.

Ingredients

Instructions

1. Bring a pan of water to the boil and cook the rice for about
   20 minutes or until tender. Drain well, return to the pan, cover with a lid and allow to steam dry.
2. Meanwhile, slice the chicken into thick strips and season. Heat 2 teaspoons of the oil in a large sauté pan and fry the chicken over a high heat for
   6-8 minutes or until browned on all sides. Set aside on a plate.
3. Add the remaining 1 teaspoon of oil to the pan and fry the mushrooms with seasoning for
   5 minutes until browned. Reduce to a medium heat, return the chicken to the pan and stir in the paprika, plain flour and garlic; cook for
   1 minute. Gradually stir in the stock and simmer uncovered for
   8-10 minutes until the chicken is cooked through and the sauce has thickened slightly.
4. Stir in the soured cream, mustard and most of the tarragon; warm through gently. Divide the cooked rice between two bowls and spoon the stroganoff over. Garnish with the rest of the tarragon just before serving.

Nutrition