On the other day, I cooked Chicken version of my ‘Super Easy Beef Stroganoff’. I added Wholegrain Mustard instead of Pickled Cucumber because I was in doubt if Pickled Cucumber was the right sourness for Chicken. The result was fantastic! I thought slight spiciness would make the flavour even better, so I sprinkled with extra freshly ground Black Pepper, but you may prefer Ground Chilli.
500 to 600g Chicken Thigh Fillets *cut into small pieces
1 clove Garlic *finely chopped
1 Onion *thinly sliced
8 to 10 Mushrooms *about 300g, sliced
Salt & Pepper
200ml Sour Cream
1 tablespoon Wholegrain Mustard
1 tablespoon chopped Parsley
- Melt Butter in a frying pan over the medium high heat. Cook Onion, Garlic and Chicken for a few minutes until Chicken changes colour.
- Add Mushroom and cook, over lower heat, until the Onion and Mushrooms are cooked. Season with Salt and Pepper.
- Add Sour Cream and Wholegrain Mustard, and stir to combine.
- Enjoy with freshly cooked rice, pasta or potatoes.
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