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Mary Berry Chicken Stroganoff Recipe
Saim Thour

Mary Berry Chicken Stroganoff Recipe

Make this creamy Mary Berry Chicken Stroganoff Recipe with tender chicken, mushrooms, paprika, and a rich sour cream sauce. An easy one-pan dinner ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course
Cuisine: british
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 large chicken breasts sliced into strips
  • Salt and freshly ground black pepper to taste
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 250 g chestnut mushrooms sliced
  • 1 tbsp plain flour
  • 1 tsp paprika
  • 300 ml chicken stock
  • 1 tbsp tomato purée
  • 150 ml sour cream or crème fraîche
  • 1 tsp Dijon mustard
  • Fresh parsley chopped
  • Cooked rice or pasta for serving

Equipment

  • Large non-stick frying pan or deep skillet
  • Wooden Spoon
  • Chopping Board
  • Sharp Knife
  • Measuring cups and spoons
  • Mixing spoon
  • Serving bowls or plates

Method
 

  1. Heat the olive oil in a large frying pan over medium heat.
  2. Season the chicken and cook until lightly golden. Remove and set aside.
  3. Cook the onion until soft, then add the garlic and mushrooms. Cook until the mushrooms become tender.
  4. Stir in the flour and paprika, cooking for 1 minute.
  5. Gradually add the chicken stock, then stir in the tomato purée.
  6. Return the chicken to the pan and simmer for about 10 minutes.
  7. Lower the heat and stir in the sour cream and Dijon mustard without boiling.
  8. Garnish with fresh parsley and serve with cooked rice or pasta.

Notes

  • Keep the heat low after adding the sour cream to prevent curdling.
  • Chicken thighs can be used instead of chicken breast.
  • Crème fraîche is a great substitute for sour cream.
  • Add a splash of dry white wine or brandy for extra depth of flavour.
  • Serve with rice, pasta, mashed potatoes, or crusty bread.
  • Store leftovers in the refrigerator for up to 3 days.
  • Freeze only if using crème fraîche for the best texture after reheating.