Chicken and mushroom stroganoff

(114 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chicken and mushroom stroganoff
Chicken and mushroom stroganoff
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This popular chicken and mushroom stroganoff recipe is simple to make, ready in minutes and will warm you from the inside out. Serving 4 people and ready in just 35 mins, this stroganoff is the prefect mid-week meal for the whole family. The sauce in this recipe is made with white wine, whole grain mustard and soured cream, so it's packed full of flavour and extra creamy. Garnish with parsley or thyme before serving. Serve this chicken and mushroom stroganoff with noodles, rice or new potatoes.


  • 4 chicken skinless fillets cut into strips
  • 1 knob of butter
  • 2tsp oil
  • 1 small onion, finely sliced
  • 150g (5oz) mushrooms, sliced
  • 75ml (0.15pt) white wine
  • 75ml (0.15pt) chicken stock
  • 1tsp whole grain mustard
  • 150ml (0.3pt) soured cream
  • Bunch of fresh parsley or thyme, chopped
  • Salt and freshly ground black pepper

'For a more intense flavour I sprinkled the chicken with paprika before I fried it.'

goodtoknow user, Sharon


  1. Heat the butter and oil in a large frying pan. Cook the onion for 3 - 4 mins until soft and beginning to colour. Add the chicken and cook for 5 - 7 mins until golden brown.
  2. Add the mushrooms; cook until soft and most of the liquid has simmered off.
  3. Add the wine and boil for 5 mins to reduce by half. Then add the stock, mustard and soured cream and bring to the boil. Season and add the parsley.
  4. Serve immediately over noodles or rice.

Your rating

Average rating

  • 4
(114 ratings)

Your comments

comments powered by Disqus

    FREE Newsletter

    Plus get great deals and exclusive offers from Time Inc. (UK) Ltd and its partners.

    By providing your email address above you agree to the Time Inc. (UK) Ltd Terms and Conditions and the Privacy Policy

    Subscribe to Essentials

    Subscribe from only 22.99