An easy dinner comes together in about 20 minutes. It’s rich, velvety comfort food!

Easy chicken stroganoff - pan-fried chunks of chicken and earthy mushrooms, cooked in a creamy, sightly tangy sauce with Dijon mustard and sour cream. This quick and easy dinner comes together in about 20 minutes. It’s rich, velvety comfort food! For the beef version check out my book: Free printable recipe is available on our site: Ingredients: 2 tablespoons oil 1 tablespoon unsalted butter 1 onion peeled and finely sliced 200 g (7oz) baby chestnut mushrooms - thickly sliced 3 chicken breasts (this is about 525g/), chopped into bitesize pieces ¼ teaspoon salt ¼ teaspoon black pepper 1 teaspoon paprika 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 240 ml (1 cup) double (heavy) cream 160 ml (⅔ cup) full-fat sour cream To Serve: 1 pinch of paprika Finely chopped curly parsley Rice, pasta or potatoes Instructions 1. Heat the oil and butter in a large frying pan over a medium-high heat. 2. Add the onion and mushrooms and fry for 5 minutes, stirring often, until softened. 3. Add the chicken, salt, pepper and paprika and stir together. 4. Cook for 5-6 minutes, stirring often, until the chicken is sealed. 5. Turn down the heat to medium and add the Worcestershire sauce, Dijon mustard, double cream and sour cream. 6. Stir together and bring to a gently bubble. Turn the heat to medium-low and allow to bubble gently, stirring occasionally, for 5-6 minutes, until the chicken is cooked throughout. 7. Serve over rice, pasta or potatoes, with a sprinkling of paprika and freshly chopped parsley. Notes Can I make it ahead and/or freeze it? I always like to try to include make ahead and/or freezing instructions where possible, but this one just doesn’t taste as good if made ahead. So my advice is to make it right before serving. Now, if you wanted to prep ahead, you could slice the onions, mushrooms and chicken (cover and refrigerate) ahead of time. A note on the fat content of cream: I wouldn’t recommend using low fat cream. Any cream under 25% fat will curdle when heated. Whipping cream is an ok replacement for double cream (approx. 35% fat, compared to double/heavy which is approx. 48% fat), but don’t use single cream. Full fat sour cream shouldn’t be replaced with lower fat sour cream. Full fat sour cream is about 20% fat – which is under that 25% fat threshold. The higher fat in the double/heavy cream that we add in first helps to protect the sour cream, so long as it’s heated slowly and not boiled. This is an indulgent dish, so it will be high in fat – but is also delicious and filling. #CookingShow #Recipe #quickrecipe