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.


4 Servings


500 to 600g Chicken Thigh Fillets *cut into small pieces
1 clove Garlic *finely chopped
1 Onion *thinly sliced
20g Butter
8 to 10 Mushrooms *about 300g, sliced
Salt & Pepper
200ml Sour Cream
1 tablespoon Wholegrain Mustard
1 tablespoon chopped Parsley

  1. Melt Butter in a frying pan over the medium high heat. Cook Onion, Garlic and Chicken for a few minutes until Chicken changes colour.
  2. Add Mushroom and cook, over lower heat, until the Onion and Mushrooms are cooked. Season with Salt and Pepper.
  3. Add Sour Cream and Wholegrain Mustard, and stir to combine.
  4. Enjoy with freshly cooked rice, pasta or potatoes.