Quick Creamy Chicken Stroganoff
with Shimeji Mushrooms
Cooking time
15 minutes
Servings
2/4
Calories
720 /serving
The speediest stroganoff around! It takes only 15 minutes for these creamy comforts to land on the table. The chicken breasts are conveniently pre-cut, the shimeji mushrooms and peas are perfectly bite-sized and the basmati rice just needs a simple reheat.
We will send you:
- 340g Diced chicken breasts
- 150g Shimeji mushrooms
- 50g Diced onions
- 15ml Minced garlic
- 227g Pre-cooked basmati rice
- 150g Green peas
- 1g Whole dried parsley
- 15ml Dijon mustard
- 45ml Heavy cream
- 43ml Sour cream
Contains: Milk • Mustard • Sulphites
You will need:
Large high-sided pan
Microwave
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
32 g
Saturated Fat
16 g
Sodium
480 mg
Total Carb
55 g
Sugars
7 g
Protein
51 g
Fibre
5 g
Preparation
Start the stroganoff
- Pat the chicken dry; season with S&P.
- Remove the bottom of the mushrooms; separate the mushrooms.
- In a large, high-sided pan, heat a generous drizzle of oil on medium-high.
- Add the chicken, mushrooms and onions. Cook, turning occasionally, 3 to 5 min., until partially cooked and beginning to brown.
Finish the stroganoff
- To the pan, add the garlic and cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add 2 tbsp butter, ¼ cup water (double both for 4 portions), the peas, parsley, cream, mustard, sour cream and S&P.
- Simmer, 4 to 5 min., until beginning to thicken and the chicken* is cooked through.
Warm the rice
- Meanwhile, poke small holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
Plate your dish
- Divide the rice between your plates.
- Top with the stroganoff. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
