This Mary Berry Chicken Stroganoff Recipe is a creamy and quick recipe, which is made with chestnut mushrooms and crème fraîche. It’s the perfect weeknight dinner, ready in about 30 minutes.
Mary Berry Chicken Stroganoff Recipe Ingredients
- 1 tbsp olive oil
- 25g butter
- 4 skinless, boneless chicken breasts, thinly sliced
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 250g chestnut mushrooms, sliced
- 1 tbsp paprika (sweet, not smoked)
- 2 tbsp brandy or dry white wine (optional)
- 150ml chicken stock
- 200ml crème fraîche or soured cream
- 1 tbsp fresh parsley, finely chopped, plus extra for garnish
- Salt and freshly ground black pepper
How To Make Mary Berry Chicken Stroganoff
- Cook the Chicken: Heat the oil and butter in a large, deep frying pan or sauté pan over medium-high heat. Season the sliced chicken with salt and pepper, then add it to the pan. Cook in batches for 3-4 minutes until golden brown and cooked through. Remove with a slotted spoon and set aside.
- Sauté the Aromatics: Add the onion to the same pan and cook for 5 minutes until soft and translucent. Add the garlic and sliced mushrooms and cook for another 5-7 minutes until the mushrooms are golden and have released their liquid.
- Create the Sauce Base: Stir in the paprika and cook for one minute until fragrant. If using, pour in the brandy or wine and let it bubble for a minute to cook off the alcohol, scraping any browned bits from the bottom of the pan.
- Simmer the Sauce: Pour in the chicken stock and bring to a simmer. Let it bubble for 2-3 minutes to reduce slightly.
- Finish and Combine: Reduce the heat to low. Stir in the crème fraîche and chopped parsley. Do not let the sauce boil once the cream is added. Return the cooked chicken to the pan and let it heat through gently for a minute or two.
- Serve: Check the seasoning and add more salt and pepper if needed. Garnish with extra fresh parsley and serve immediately.
Recipe Tips
- How do I stop the cream sauce from splitting? Using crème fraîche is the best way to prevent this, as it has a higher fat content and is more stable when heated. If using soured cream, make sure the heat is on the lowest setting and do not let it boil.
- What kind of mushrooms are best for stroganoff? Chestnut mushrooms are a great choice as they have a lovely, slightly earthy flavor. Standard white button mushrooms or a mix of wild mushrooms would also work well.
- Can I use chicken thighs instead of breasts? Yes, chicken thighs would be delicious. They will take a little longer to cook, so ensure they are cooked through before removing them from the pan in the first step.
- How do I slice the chicken thinly? For easier slicing, you can partially freeze the chicken breasts for about 20-30 minutes. This firms them up, making it much easier to get thin, even slices.
What To Serve With Chicken Stroganoff
This creamy and savory dish is traditionally served with carbohydrates that can soak up the delicious sauce.
- Fluffy white rice
- Buttered egg noodles
- Creamy mashed potatoes
- A simple side of steamed green beans or broccoli
How To Store Chicken Stroganoff
Refrigerate: Cool the stroganoff completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat gently on the stove or in the microwave.
Freeze: It’s not recommended to freeze stroganoff made with soured cream as it can split. If made with crème fraîche, it freezes better. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently.
Chicken Stroganoff Nutrition Facts
- Serving Size: 1/4 of the recipe
- Calories: 580kcal
- Carbohydrates: 10g
- Fat: 40g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). Over time, variations using chicken, pork, and mushrooms have become popular worldwide.
Absolutely. The brandy or wine adds a layer of depth, but you can simply omit it. Just move on to adding the chicken stock after cooking the paprika.
If your sauce seems thin, you can let it simmer for a few extra minutes (before adding the cream) to allow it to reduce and thicken. Alternatively, you can mix 1 teaspoon of cornflour with 1 tablespoon of cold water and stir it into the simmering stock to thicken it.
Try More Recipes:
- Mary Berry Sweet and Sour Chicken Recipe
- Mary Berry Chicken Tartiflette Recipe
- Mary Berry Chicken Chasseur Recipe
Mary Berry Chicken Stroganoff Recipe
Description
A quick, easy, and elegant one-pan meal featuring tender chicken slices and mushrooms in a rich, creamy paprika sauce, perfect for a weeknight dinner.
Ingredients
Instructions
- Sauté the seasoned chicken in butter and oil until golden; set aside.
- In the same pan, cook the onion until soft, then add garlic and mushrooms and cook until golden.
- Stir in the paprika, then add the brandy/wine if using and let it bubble.
- Pour in the chicken stock and simmer for a few minutes to reduce.
- Reduce heat to low and stir in the crème fraîche and parsley.
- Return the chicken to the pan to heat through gently.
- Serve immediately, garnished with more parsley.
Notes
- Batch Cooking: Don’t overcrowd the pan when cooking the chicken. Searing it in batches ensures it browns nicely rather than steaming.
- Low Heat for Cream: Once you add the crème fraîche or soured cream, keep the heat low and do not allow the sauce to boil, which can cause it to curdle.
- Paprika Choice: Use sweet Hungarian paprika for the most authentic flavor. Smoked paprika will give the dish a very different, smokier profile.
- Finishing Touches: A squeeze of lemon juice at the end can brighten up the flavors of the creamy sauce, but it’s optional.
