Rich, creamy, and absolutely comforting - this classic Chicken Stroganoff features tender Irish chicken in a luscious tarragon cream sauce with mushrooms. Perfect for midweek meals when you want something special without the fuss.
Ingredients
- 4 chicken fillets
- 1 large onion, diced
- 250g sliced chestnut mushrooms
- 4 minced garlic cloves
- 25g dried tarragon
- 2 tablespoons tomato puree
- 20g butter
- 20g flour
- 350ml chicken stock
- 25ml double cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon dijon mustard
- 1 small bunch of fresh parsley
- Mashed potatoes to serve
Steps
- Slice the chicken breasts in half lengthways into thin pieces. Season well and fry for 3 minutes on each side on high with some oil, don't overcrowd the pan. Set aside. In the same pan, brown the mushrooms, reduce the heat and sweat the onions under parchment paper for 10 minutes.
- Add the garlic, butter and half the tarragon and fry for a few more minutes. Add the tomato puree and cook for a further few minutes, then add the flour to form a paste consistency. Gradually pour in the stock and stir, allow to simmer for a further 5 minutes.
- Turn the heat to low, then add the mustards and cream, stir in well. Add the chicken back in and sprinkle in the rest of the tarragon. Allow it to simmer for a further 5 minutes, and sprinkle over freshly chopped parsley. Serve with mash potatoes.
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