Stranger Foods

RussianChicken stroganoff

Serves 2 | Prep 10 mins | Cook 45 mins

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

Ingredients

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Bring a pan of water to the boil and cook the rice for about or until tender. Drain well, return to the pan, cover with a lid and allow to steam dry.
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 or until browned on all sides. Set aside on a plate.
Add the remaining 1 teaspoon of oil to the pan and fry the mushrooms with seasoning for until browned. Reduce to a medium heat, return the chicken to the pan and stir in the paprika, plain flour and garlic; cook for . Gradually stir in the stock and simmer uncovered for until the chicken is cooked through and the sauce has thickened slightly.
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.