From dinner to the lunchbox - Chicken Strogannoff



Who does not love a fantastic beef strogannoff? I grew up eating this wonderful retro dish often cooked in the slow cooker and served with pasta.


As a family we would more chicken than red meat so I decided to swap out the beef for chicken with a thick, creamy and full of flavour strogannoff sauce and served it to my family with mash potato and vegetables.


The sauce is absolutely the star of this dish its full of flavour and while it might seem time consuming cooking the chicken then the mushroom in batches it gives you the beginnings of a sauce that has depth and layers of flavour. I love this sauce so much that I could make the sauce and have it with vegetables on its own!


I do suggest using breast fillets in this recipe but if you prefer using chicken thighs then feel free to use that instead.


There is a second reason I like this recipe so much - lunchboxes! Like most parents making lunchboxes is often a tedious chore that no one looks forward to doing. Lunches come back uneaten, kids say they are bored with their lunch or as can be the case in my house you forget to do the lunch the night before and there is a mad rush to get them done in the morning.

Leftovers from a meal you know your kids love is your savior! The following are some ideas to use the leftovers for kids (or adults) the following day:

- Quesadilla

- In a wrap cold with some cheese and spinach

- Make some quick mini quiches with wraps and top with cheese and bake for 5-10 minutes

- sausage rolls

- mini pies

- microwave some quinoa or rice and send it hot in a thermos


I hope you enjoy the dinner and lunch ideas!


Prep 10 min // Cook 30 min


INGREDIENTS

2 Chicken breasts cut in half to make 4 chicken breasts (use more if you have more than 4 in your family)

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp dried oregano

Salt and pepper to season

3 tbs flour

2 tbs olive oil


Sauce

2 tbs butter

1 onion diced

6 cloves garlic minced

2 cups mushrooms sliced

2 tsp dijon mustard

1 tsp smoked paprika

1/2 cup white wine

1 cup liquid chicken stock

1/2 cup cooking cream (or you can use the traditional sour cream)

1 tbs Worcestershire sauce


METHOD

  1. Season chicken fillets on both sides with salt and pepper.

  2. Mix together garlic powder, onion powder, smoked paprika and oregano in a small and season both sides of the chicken breast.and then dredge in the flour

  3. Heat some oil or butter in a pan and when hot sear the chicken on both sides for 2-3 min and remove from pan.

  4. Melt 2 tbs butter in pan and saute the onions and garlic for 2 minutes.

  5. Add the mushrooms and cook until golden. Add in the mustard and paprika and mix well.

  6. Add in the wine and let reduce for a 1-2 minutes.

  7. Add in remaining sauce ingredients and let is simmer gently on the stove until the sauce thickens.

  8. Return the chicken to the pan including the juices and simmer until the chicken is cooked through.

  9. Serve immediately with pasta (or mash and veggies or rice)


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