Chicken & mushroom stroganoff with crispy sage
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Cuisine
French
Chicken & mushroom stroganoff with crispy sage
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Chicken & mushroom stroganoff with crispy sage is a hearty twist on a classic dish that is low-carb and perfect for a weeknight supper.
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Ingredients
- 4 free-range chicken breasts cut into 1 cm strips
- olive oil for frying
- 1 onion finely sliced
- 3 cloves garlic crushed
- 320 – 350gms mushrooms roughly sliced (large brown/field mushrooms work well here)
- 180 ml cream
- 8 gm sage about 10 leaves
- 600 gms butternut cut into medium pieces
- 200 gms broccoli cut into smallish florets
- salt and pepper
Spice and stock mix:
- 3 tsp chicken stock powder
- 2 tsp paprika
- 2 tsp cornflour
Instructions
- Preheat the oven to 200C / 400F and prep all the ingredients as mentioned in the recipe above.
- Boil the kettle and mix the spice mix with 200ml boiling water.
- Toss the butternut in a light coat of olive oil and season with salt and pepper. Spread this on a roasting pan and roast for 30 – 35 minutes until golden on the outside. You can give the pan a shake every now and again.
- While the butternut is roasting, heat 2 tablespoons of olive oil in a large skillet and fry the sage leaves until they crisp up. Drain on kitchen paper and sprinkle with salt. Set aside.
- In this sage-infused oil, fry the chicken strips in batches lightly on each side until they just take on colour. They don’t need to be cooked through and you don’t want to overcook them.
- Add more olive oil as you go and as you need. Se the cooked strips aside.
- Add more oil to the pan and fry the sliced onions for about 3 minutes until softened. Add the sliced mushrooms and garlic and continue to fry for about 3 more minutes and until cooked.
- About 10 minutes before the butternut is cooked, toss the broccoli in a very light coating of olive oil and add it to the side of the pan that the butternut is roasting in. Continue to roast for the remaining 10 minutes.
- Pour over the spice and stock mix plus the cream and cook until this has thickened to your liking. Taste and test for seasoning adding salt pepper and a bit more paprika if you like. The flavour profile is mild here, so if you like spice, you could even add a sprinkling of chilli flakes now too.
- When the sauce has thickened, add the chicken strips back in and cook for a few minutes to ensure they are cooked through.
- Serve the chicken and the sauce over the roasted butternut and broccoli.
Notes
- Serve with rice or mash if you prefer.
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