Pretty much exactly the same as my crowd favourite sausage stroganoff except this time I went a more classic route using chicken breast.
If you want an irresistibly satisfying dinner ready and on the table in less then one hour then this is your recipe. A comfort food classic that's a favourite in our house. You can serve this with pasta, potatoes, veggies, lots of combos but we prefer ours with rice and tender stem broccoli.
Prep time 10mins
Cooking time 50mins
1.5tbsp olive oil
2 chicken breasts, sliced in half horizontally to make 4 fillets or 'steaks'.
Salt and pepper
1.5tbsp butter
1 white onion, finely diced
2 garlic cloves, crushed
250g chestnut mushrooms, rinsed and sliced
1.5tsp paprika
1tsp plain flour
1tbsp tomato puree
200ml white wine
300ml chicken stock
100ml creme fraiche or double cream
Small handful of chopped fresh parsley, about 5 tbsp once chopped
We'll be cooking this dish in one pan so ideally use a sauté pan of a deep-ish frying pan.
Turn a pan on to a medium heat and add the oil.
Season the 4 chicken pieces with some salt and pepper. Once the oil is hot add the chicken and cook for 4minutes each side or until cooked through. (please always double check chicken is cooked before consuming) Remove and set aside, preferable on a warm plate and cover with foil to keep warm.
In the same pan on a medium heat, add the butter and once melted add the onion, and cook gently for 5minutes.
Add the crushed garlic cloves and cook for 2 mins. Be sure that the garlic doesn't burn.
Now add in all of the mushrooms, it might seem a lot but they will shrink to half the size, cook them for about 5 mins until they are nice and soft.
Next we add the paprika, stir well, cook for a minute.
Add the plain flour and tomato puree, mix it in and cook for another minute then turn the heat up slightly and add the wine. Be sure to mix well when you add the wine, we are going to cook the alcohol out of the wine so cook it for about 3 minutes.
You can now add the chicken stock, stir well and keep the heat on medium to high and let the sauce reduce by half.
Once the sauce has reduced, turn the heat back down to medium and allow it cool slightly, once its a little cooler add the creme fraiche or double cream and half of the chopped parsley. We turn the heat down because adding dairy when the heat is to hot can split the sauce. Stir well and have a taste, you may want to adjust the salt and pepper depending on your personal taste, the cream can neutralise the sauce so its best to check..
Re-add the chicken, we just want to reheat them all the way through, so keep the heat on medium. You can add a splash of warm water if the sauce begins to get to thick but make sure you mix it in well when you do.
You can use this time to cook some accompaniments like rice and steamed green beans, if you haven't already. Just be sure to keep one eye on your delicious sauce.
Serve with your choice of sides and sprinkle over the remaining parsley.
