Creamy Chicken Stroganoff

With the zingy flavours of paprika, tomato, sour cream and spring onion, our Creamy Chicken Stroganoff is far from bland or boring. It is ideal served over rice or mashed potato.

Serves: Four

Time: 30 minutes


  • 2 tablespoons olive oil
  • 1 brown onion, sliced
  • 1 clove garlic, crushed
  • 4 boneless chicken breasts, sliced
  • 125g white mushrooms, sliced
  • 1 1/4 cup sour cream
  • 1/4 cup tomato paste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2 spring onions, chopped
  • fresh parsley, chopped


In a pan over a medium heat, add the onion and garlic, and sauté for five minutes until the onion is tender. Add the chicken and cook until just done. Add the mushrooms and cook for another two minutes, while stirring continually. Mix in the sour cream, tomato paste, paprika and black pepper and bring to asimmer for five minutes until the sauce thickens. Season to taste. Add the spring onions and parsley immediately before serving. Serve with steamed rice or mashed potato, and a salad.

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