This speedy stroganoff is ready in just 10 mins! You'll cook diced chicken breast and baby button mushrooms with paprika, before coating both in a deliciously creamy sauce and serving with rice.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1 g||4.4 g|
|Protein||8.4 g||35.8 g|
|Salt||0.65 g||2.77 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat
Chop the baby button mushrooms in half
Tip: Tear the mushrooms in half for speed!
Once the pan is hot, add the diced chicken breast and halved baby mushrooms with the ground paprika and a generous pinch of salt and cook for 2-3 min or until starting to brown
Meanwhile, dissolve 1/2  Knorr chicken stock cube and the Henderson's Relish in 80ml [100ml] boiled water – this is your stock
Once the chicken is starting to brown, add the stock to the pan and cook for 3-4 min further or until the chicken is cooked through (no pink meat!)
Squeeze the pouch[es] of steamed white basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and put the pouch in the microwave for 2 min or until piping hot
Tip: If you're cooking two packets, pop them in together but increase the microwave cook time accordingly
Once the chicken is cooked through, stir through the soured cream and the Dijon mustard, season with a pinch of black pepper and cook for 30 secs further or until the sauce has thickened – this is your chicken & mushroom stroganoff
Tip: Add a splash of water if its looking a little dry
Chop the parsley roughly, including the stalks
Serve the chicken & mushroom stroganoff over the cooked rice and garnish with the chopped parsley