Chicken Courgette and Mushroom Stroganoff
Craving comforting flavour but need something lighter in the warmer months? This Chicken Courgette and Mushroom Stroganoff is the perfect weeknight dinner dish.
Servings: 4
Calories: 354kcal
Equipment
- Large casserole dish or non-stick frying pan
Ingredients
- 2 tbsp olive oil
- 500 g chicken breast fillets cut into strips
- 300 g chestnut mushrooms halved or quartered depending on size
- 500 g courgettes sliced thinly
- 2 garlic cloves grated
- 1 tsp sea salt
- black pepper
- 1 tbsp smoked paprika
- 200 g sour cream or you could use creme fraiche
- 2 tbsp Dijon mustard
- 6 cornichons chopped
- 2 tbsp fresh parsley chopped
Instructions
- Heat the oil in a large non-stick frying pan or casserole dish over a medium-high heat. Fry the chicken strips until they have lost their translucent look, for 5-6 minutes.
- Add in the mushrooms, sliced courgettes, and grated garlic cloves.
- Sprinkle in the sea salt, a good grinding of black pepper and stir regularly for 10 minutes.
- Lower the heat on the pan, add in the smoked paprika, and cook for another minute.
- Add the sour cream, Dijon mustard, and the chopped cornichons. Pour in 150ml of water and give everything a good stir. Bring everything to a gentle simmer, stirring regularly.
- Check the chicken is cooked through by slicing one of the larger pieces in half.
- When the dish is cooked, pile the creamy stroganoff on top of fresh steamed rice or cooked pasta, and sprinkle with the chopped fresh parsley.
Notes
- The chicken could be substituted for turkey strips if you prefer.
Nutrition
Calories: 354kcal | Carbohydrates: 11g | Protein: 32g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 860mg | Potassium: 1256mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1638IU | Vitamin C: 28mg | Calcium: 105mg | Iron: 2mg