Chicken Stroganoff

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600g chicken thighs or breast, boneless skinless and sliced into pieces or medallions 

1 tsp garlic powder

Salt and pepper

1 tbsp olive oil


1 onion, chopped

300g mushrooms, sliced 

40g butter

2 tbsp flour 

500 ml chicken stock

1 tbsp Dijon mustard

150g sour cream or yogurt

1 tsp Bisto powder to thicken/Darken the sauce. 


Sprinkle chicken with garlic powder, salt and pepper on both sides.

Heat oil in a large frying pan over a medium heat. Put the chicken in the pan smooth side down.  Cook for 4 minutes until golden.  Turn and cook for another couple of minutes then remove to a plate.

To the same pan melt the butter, add the onions, cook for couple of minute, then add the sliced mushrooms.  Cook the mushrooms until golden. Add the flour and cook through for a minute and continue  to stir.  Add half the stock while stirring. Once it has been incorporated, add the remaining stock along with the Bisto powder, mixed in a little cold water.

Add the sour cream/yogurt and mustard. Stir until incorporated.  The sour cream might look split but just keep stirring. 

Bring back to a low simmer and allow the sauce to reduce. Once it thickens to a creamy consistency, adjust salt and pepper to taste.

Add chicken back into the pan along with any plate juices) and warm through before serving. 

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