Mary Berry Chicken Stroganoff Recipe
Mary Berry’s Chicken Stroganoff is a creamy, savory dish made with strips of chicken breast cooked with mushrooms and onions, all brought together with a tangy sour cream sauce. It’s a lighter, quicker version of the traditional beef stroganoff, making it an ideal meal for busy weeknights. The flavors are balanced with a subtle depth from paprika and mustard, giving it that signature stroganoff taste.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Main Course
- Method: Sautéing
- Cuisine: British
Ingredients
- Chicken breasts (500g / 1 lb): Cut into strips for quick cooking.
- Onion (1 large): Finely chopped, adding sweetness and depth to the dish.
- Garlic cloves (2): Minced for aromatic flavor.
- Mushrooms (200g / 7 oz): Sliced, adding earthiness and texture.
- Butter (2 tbsp): Used to sauté the chicken and vegetables.
- Paprika (1 tsp): Adds warmth and subtle smokiness to the sauce.
- Dijon mustard (1 tbsp): For a hint of tang and spice.
- Chicken stock (200ml / ¾ cup): Forms the base of the sauce, enhancing the flavors.
- Sour cream (100ml / ½ cup): Provides creaminess and a slight tang.
- Fresh parsley (a handful): Chopped for garnish.
- Salt and pepper: To taste.
Instructions
- Prepare the chicken: Slice the chicken breasts into thin strips, season with salt and pepper, and set aside.
- Sauté the onions and garlic: In a large frying pan, melt 1 tablespoon of butter over medium heat. Add the chopped onions and garlic, cooking for 5 minutes until softened and fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the pan and cook for another 5-7 minutes, until they release their moisture and start to brown.
- Cook the chicken: In the same pan, push the mushrooms to the side and add the remaining tablespoon of butter. Add the chicken strips and cook for 5-6 minutes until browned and cooked through.
- Add the spices: Stir in the paprika and Dijon mustard, allowing the flavors to combine with the chicken and mushrooms.
- Pour in the stock: Add the chicken stock and let the mixture simmer for 5 minutes, reducing slightly.
- Finish with sour cream: Remove the pan from the heat and stir in the sour cream until the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper if needed.
- Garnish and serve: Sprinkle fresh parsley over the top and serve hot with rice, pasta, or mashed potatoes.