Chicken stroganoff

Simon Rimmer captures all the creaminess of a stroganoff with less fat and calories in his light, but luscious adaptation
By Simon Rimmer
Chicken stroganoff
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes , including the rice
  • Prep Time: 35 minutes
  • Effort: easy


For the stroganoff

  • 450 g chicken breasts, cut into thin strips
  • 2 tsp smoked paprika
  • 50 ml olive oil
  • 1 onions, finely sliced
  • 225 g mushrooms, sliced
  • 150 ml chicken stock, preferably homemade with no salt
  • 1 splashes brandy, optional
  • 2 tsp French mustard
  • 60 ml low-fat plain yogurt

For the rice

  • 200 g long grain rice
  • 350 ml chicken stock
  • 15 g thyme
  • 5 g fenugreek seeds
  • 1 tbsp flat leaf parsley, to garnish


1. Sprinkle the chicken with smoked paprika. Grill until cooked but still tender; put to one side. 2. Heat the olive oil in a frying pan and fry the onion and mushrooms until soft. 3. Place the stock in a saucepan over a medium heat and bubble down until well-reduced and syrupy. 4. Add the brandy to the stock and stir in the mustard, onions and mushrooms. Add the grilled chicken strips to the pan and stir in the yoghurt. 7. Meanwhile, cook the rice in boiling chicken stock along with the thyme and fenugreek seeds. 8. Serve the stroganoff garnished with parsley and accompany with the rice.

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