Quick Creamy Chicken Stroganoff
A comforting classic ready in just 20 minutes! Tender chicken cubes bathed in a rich Dijon mustard and mushroom cream sauce — simple, satisfying, and perfect for busy weeknights.
🛒 Ingredients
4 servings
- 1 kg chicken breasts, cut into cubes
- 1 chicken stock cube
- 2 garlic cloves, minced
- 120 ml milk
- 1 tablespoon cornstarch
- 1/2 teaspoon Dijon mustard
- 12 tablespoons ketchup
- 200 ml light crème fraîche
- 1 tablespoon olive oil
- 100 g button mushrooms, sliced (optional)
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Directions
- 1
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook the chicken cubes until they start to brown on the edges.
- 2
Add the sliced mushrooms and crumble in the stock cube. Stir and cook for 1 minute.
- 3
Stir in the Dijon mustard and ketchup, cook for 2 minutes over medium heat, then remove from heat.
- 4
In a small bowl, dissolve the cornstarch in the cold milk until smooth. Pour into the skillet and stir well.
- 5
Return to low heat, stirring constantly until the sauce thickens to your liking.
- 6
Fold in the crème fraîche until the sauce is smooth and creamy. Serve immediately with french fries or shoestring potatoes.
💡 Chef's Tip
Use full-fat crème fraîche for a richer, silkier sauce. Dried porcini mushrooms, rehydrated in warm water, make a great swap for a deeper, earthier flavour.
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Same category — Poultry
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